Roll or scoop dough into 1 inch balls, place on a lined baking sheet, and flatten slightly with the palm of your hand.
Bake for 10 minutes, or until tops are cracked. Allow cookies to cool for 4-5 minutes on the baking sheet before using a spatula to transfer to a cooling rack to allow to cool fully.
Notes
Not a fan of white chocolate chips? No worries, just substitute with semi-sweet or dark chocolate chips.Store in an airtight container or ziptop baggie at room temperate for up to 3 days.