Just before I was knocked down with a 2nd bout of tonsillitis (don’t even ask – but I was seriously not a happy camper) – I managed to whip up a batch of these delicious white chocolate chip cookies!
Firstly – I found the recipe in the Olive magazine (July issue) – but theirs called for caramelizing the white chocolate. Now, anyone with a mobile 9month old is not going to be working with hot chocolate for an hour while their Monkey is crawling around their feet … right? So I didn’t do this – but followed the rest of the recipe and they turned out great.
My only negative (and my own fault for not caramelizing the white chocolate) is the cookies looked a bit bland and colourless (even if they tasted great!)
Would I make it again? Yes – the recipe is easy and quick – but next time I would use milk chocolate chips OR colourful sprinkles – maybe nuts & cranberries… Hmmm! The opportunities are endless!
White chocolate chip cookies
100g white chocolate, roughly chopped
150g butter, room temperature
1 teaspoon vanilla extract
1 Tablespoon milk
220g self-raising flour
- Beat butter & sugar until light & creamy
- Beat in egg
- Add vanilla extract & milk
- Mix the flour in
- Add chocolate chips & mix in
- Line & grease a baking tray (or 3)
- Place a teaspoon ball of dough on the tray (evenly spaced). Don’t worry about flattening out, as they will do this while baking
- Bake for 10min at 190C
- Rest for a few minutes before moving them to a wire rack to cool