Today I’ll be showing you how to make a batch of white chocolate cookies. A baking staple, made simple.
These cookies are great, especially seeing as they can be made and completed in under 60 minutes, because when you’re craving a cookie, you don’t want to wait ages for them. I’m just being honest…
I’ll be honest, when it comes to white chocolate, I can take it or leave it BUT in these cookies, it works super well! Adding vanilla extract to the dough really helps to flavour the dough and enhance the white chocolate.
As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake.
Let’s get started, shall we?
150g Granulated sugar.
150g Light brown sugar.
1 tsp Vanilla extract.
350g Plain flour.
1 tsp Baking powder.
¼ tsp Salt.
100g White chocolate cho[s (for in the cookies).
Additional white chocolate chips (for the tops of the cookies).
Before you get into making the cookies, you’ll want to do some prep work. Start by weighing up your ingredients, line your baking trays (if you do this, I occasionally do this) and preheat your oven to 180˚c/350˚f. Get any equipment you need ready at this point also.
Into your mixing bowl of choice, add your butter, light brown sugar and granulated sugar and mix on a medium/high speed until they are well combined.
You can then add in your eggs one at a time, beating well in-between each addition. You can add in your vanilla extract at this stage as well, either in with the eggs or at the end, either way will work well, it just needs to be incorporated.
Next, you’ll want to add in the plain flour, baking powder and salt. Make sure that you pass them through a sieve first, to remove any lumps that may be in the dry mix.
Add in the white chocolate chips, then mix on a low/slow speed just until a dough has formed, try your best not to over-mix at this stage.
Give the bowl a quick scrape down just to incorporate any bits that didn’t get fully incorporated in on the first mix.
Take your cookie scoop and scoop two balls of dough for each cookie, roll them together and then place onto a baking tray, then squash down using your hand and round off using a large enough round cookie cutter to help them be more rounded and that will help them bake rounder.
Repeat the above step with the remainder of your cookie dough, until you have no dough remaining.
Bake the cookies off in your preheated oven and bake for 10-12 minutes or until the edges of the cookies are a golden-brown colour. Be-aware that these cookies spread while baking.
Once out of the oven place additional chocolate chips on top of each cookie. Then allow to cool on the tray for a few minutes, then transfer to a cooking rack to cool fully.
You can enjoy them while they are warm or allow them to cool down completely and enjoy with a glass of milk or a mug of tea/coffee.
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!