White Chocolate Cookies




I love how quick these are. From initial thought to cooling rack in 25 minutes.

The recipe I was going to follow used caster and light muscovado sugar but couldn’t get my hands on light muscovado. I used golden caster sugar instead and hoped for the best. Tasted just fine! But if you do its 50g (2oz) light muscovado and 75g (3oz) of caster sugar.





Couldn’t get white chocolate chips either (oh these hazy crazy Covid days) so I used a Happy Shopper white chocolate bar (100g) from a Premier store which cost about 50p. Bargain.

If you prefer larger cookies to small then use tablespoon of mixture instead of teaspoon.

Print Recipe
White Chocolate Cookies
Prep Time 10 mins
Cook Time 10 mins
Passive Time 5 mins
Servings
Prep Time 10 mins
Cook Time 10 mins
Passive Time 5 mins
Servings
Instructions
  1. Preheat the oven to 190/Fan 170/Gas 5. Grease 2 baking trays
  2. Put butter and sugar into a bowl and beat until blended (couple of minutes)
  3. Add the eaten egg a little at a time to the butter and sugar mix, beating well between each addition
  4. Mix in the flour
  5. Stir in the chocolate chunks/chips
  6. Spoon large teaspoons of the mixture on to the baking trays, leaving space for them to spread
  7. Bake on top shelf for 8-10 minutes
  8. Leave cookies to cool on trays, then place on a wire cooling rack
  9. Eat & enjoy!
  10. Any leftovers (ha!) will keep in airtight container for a week
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