Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters). Add eggs and extracts. Cream until incorporated.
Slowly add combined dry ingredients, then chips.
Scoop dough using 2-3 tbsp. cookie scoops onto a large baking sheet. Place in freezer for at least 25 minutes to set dough (can also chill them overnight).
Remove from freezer and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350 degree oven for about 8 minutes. Look for the tops to be rounded and the top to be set - the inside will be gooey still but if the tops and edges look set it's done. Place cookie sheet on stove top to rest. You can use the back of a spatula to LIGHTLY press the rounded tops down on the cookie and get signature crinkle. I love to get these cracks on my cookies this way because typically cookies baked with the cracks are too dry inside for me. This way ensures the top is nice and set with some lovely cracks, but the insides are still nice and soft.
Once out of oven, leave on baking sheet for 10-20 minutes until cookie sets. Chilling the dough means the edges will be well cooked but the inside will be soft. This tastes great but you need to be careful to set the cookie before moving it.
Once they've set, chill for at least 20 minutes in fridge (or freezer) before dipping in white chocolate.