OK.. so these are super yum. My daughter’s boyfriend devoured them all, so these will now appear in the biscuit tin on a regular basis I suspect. Although, he did message recently to say that the double chocolate malt cookies I did at the weekend were the best yet (recipe to follow).
You can easily replace the white chocolate chips with either dark or milk chocolate chips, each to their own I say. Although.. the bake time is different I noticed between the white chocolate and dark chocolate chips, so just note that please.
First tip is get all of this stuff out of the fridge/cupboard about 15 minutes (give or take) before you want to start baking so that the butter and egg are at room temperature.
A lot of recipe books then say to put the oven on – I never bother until I have finished getting everything together otherwise my kitchen gets really hot!
- 165 grams of plain flour
- 1/2 teaspoon of baking powder or baking soda whichever one you have in the cupboard
- About 1/4 teaspoon of salt
- 115 grams of unsalted butter – I like lurpak
- 100 grams of light brown sugar
- 100 grams of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla essence/extract – whichever you have at home
- About 200 grams of white chocolate chips – generally I just grab a couple of handfuls and put it in until I think that it has enough
- Get two bowls – doesn’t have to be the same size, but should be of sufficient size to hold the flour
- Put the flour, baking powder/soda and salt into a bowl and then whisk it together and put to one side
- In a separate bowl, add the brown sugar, granulated sugar and butter and whisk it together for a couple of minutes
- Add in the egg and vanilla essence/extract and whisk again until fully combined
- Then slowly add the flour mix at bit at a time and whisk slowly making sure all the flour is absorbed – continue to do this until you have used all the dry ingredients in the bowl
- Then add in your white chocolate chips and using a spoon, mix it into the dough
- Cover the bowl with clingfilm, and stick it in the fridge for about an hour or until you think it looks set
- Get a cup of tea and relax, play on your phone or whatever you like to do
- About 10 minutes before the hour is up, stick the oven on 180 and using an ice-cream scoop (for consistency) put one scoop of the dough on a silicone baking sheet or whatever you like to use – make sure they are evenly spaced – I generally get about 6 scoops on each baking sheet
- Pop it into the oven for 8-9 minutes. I usually turn them around halfway through as my oven is fan-assisted – so you decide based on your oven
- Once the 8-9 minutes is up, take them out and just leave them on the side to cool (I usually have to baking sheets on the go when I’m doing cookies)
- Don’t be tempted to move them off the baking sheet for at least 10-15 minutes otherwise they will fall apart – just leave them there to really cool down and then transfer to a wire rack until they are super cool
- Transfer to biscuit tin or whatever you use and if they last that long, they should be just fine for about 4-5 days
- Job done – enjoy!