1 cup of light brown sugar packed 1/2 cup of granulated sugar 1 cup (2 sticks) softened 2 large eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp salt 1 11 oz bag of white chocolate chips stand mixer with paddle medium mixing bowl and whisk measuring cups and spoons cookie scoop

Set out two sticks of butter for 45 minutes to bring to room temperature.
In a large mixing bowl with paddle attachment combine butter, both sugars and vanilla extract on medium speed for 2 minutes until fluffy. Add eggs until well combined .
In a medium bowl, whisk together the flour. baking soda, baking powder, and salt . Add wet ingredients to the dry ingredients and mix until combined. Fold in the white chocolate chips by hand.
Cover the bowl with plastic wrap and refrigerate for 45 minutes.
Preheat the oven to 350 degrees.
Scoop the dough, one tablespoon full and place 2 inches apart on cookie sheets, bake for 10-12 minutes or until slightly golden.
Cool for five minutes on cookie sheet, the fully cool on cooling racks. Store in airtight conatiner for two weeks.