Perfect Vanilla Cookies Recipe

Chop white chocolate, dark chocolate, and walnuts into small pieces.

Place room temperature unsalted butter in a mixing bowl and whisk until creamy. Add brown sugar and white sugar, mixing until well combined. Incorporate 1 or 2 eggs, ensuring even distribution.

Sift all-purpose flour, baking powder, baking soda, salt, and vanilla extract into the bowl. Use a spatula or your hands to thoroughly mix until the dough forms and ingredients are fully incorporated.

Split the dough into two equal portions, placing each in separate bowls.

Divide each type of cookie dough into portions weighing 160-170g (5.6-6oz) and roll into round balls. Place the dough balls on a baking sheet lined with parchment paper. Refrigerate the dough balls for at least 1 hour to allow flavors to meld. For longer storage, dough can be refrigerated for up to 48 hours or frozen for up to 2 weeks.

Preheat the oven to 180°C (355°F). Place the chilled dough balls onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 30 to 35 minutes, or until the cookies are set and lightly golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.