White Chocolate Chip Cookies

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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!

Ingredients:

  • 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

Steps:

  • 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!

 

 

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