By Tara Bench
For more depth of flavor use a good-quality white chocolate bar instead of white chocolate chips.
Makes: 5 1/2 dozen
Work: 30 minutes
Total: 3 hours 15 minutes
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
9 ounces white chocolate, chopped
1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment; set aside.
2. Whisk together flour and salt. In another bowl beat butter and sugar with an electric mixer on medium high until fluffy, about 4 minutes, then beat in egg and vanilla. On low speed, stir in flour mixture. Wrap dough in plastic wrap and chill until firm, about 1 1/2 hours.
3. Roll 1-inch balls of dough and place 1 inch apart on baking sheets. Flatten each ball slightly; using your finger or a round half teaspoon, make an indentation in the center of each. Bake cookies about 15 minutes, until cooked through but not golden. Re-indent center if needed and cool on baking sheets.
4. Melt chocolate in 15-second increments in the microwave, stirring between each pass until just melted, 1 to 2 minutes total. Spoon white chocolate into cookie indents. Let set about 1 hour. Store in an airtight container for up to 5 days.