Cookies, they’re always a good idea right? Especially these Terry’s white chocolate orange cookies.
I remember when they were released but they couldn’t be found for love or money, so I finally found them with plentiful supply, so thought I’d put them to use with these cookies.
As a cookie should be, its both crispy on the outside and softer in the centre – studded with the roughly chopped chocolate orange and finished with them, its really packed. If you like the recombination of chocolate and orange, these cookies are on the list, for sure.
Anyway, lets get started, shall we?
75g butter, at room temperature.
75g light brown sugar.
75g granulated sugar.
1 tsp vanilla extract.
250g plain flour.
1/2 tsp baking powder.
200g terry’s white chocolate orange, roughly chopped (plus extra for on top of the cookies).
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.
To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier, in colour and consistency.
Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Then add the egg, beating well – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).
Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.
Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate orange.
Fold all of the drey ingredients in by hand, this is to achieve the best consistency possible. Try your best not over mix the dough, as it will ruin the texture of the cookies.
As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop – then roll it in your hands until its smooth, flatten and fill the centre of the cookies with cranberry sauce then round off and place onto a lined baking tray and bake them off.
When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.
Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.
Immediately once they are removed from the oven, top each cookie with a 2 segments and allow to firm up.
Although it may be tempting to eat these straight from the oven, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!
That’s all for today 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 soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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