Stir the flour, baking soda and salt in a small bowl. Set aside.
Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
Beat in the eggs, one at a time, then beat in the vanilla.
Gradually beat in the flour mixture then gently stir in the white chocolate chips.
Roll rounded tablespoons of the cookie dough and put them onto ungreased cookie sheets, 2 inches apart.
Bake for 8-10 minutes or until golden at the edges.
Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
Notes
A few simple swaps or add-ins can turn this recipe into a totally different cookie!
Swap the white chocolate chips for butterscotch, peanut butter chips, milk chocolate or dark chocolate.
Add in ¼ cup of chopped nuts. Try pecans, walnuts, pistachios or almonds.
Change the vanilla extract to almond, peppermint, orange or lemon extract.
Add ¼ cup cocoa powder to the dry ingredients for a double chocolate cookie.
Storage: Store your leftover cookies in an airtight container in a cool place for up to 5 days.Freeze: This cookie dough is freezable. Freeze it in balls and then bake from frozen, adding an extra 2 minutes to the cooking time.