The perfect chocolate chip cookie should be deliciously chewy, melt-in-the-mouth and crunchy on the outside. There should be the right balance between chocolate chips and biscuit. For those looking for something different to the classic milk chocolate chips, we recommend this white chocolate cookie recipe. Admittedly a slightly different taste, maybe a little sweeter. Often the taste may take you back to your childhood – white chocolate is for kids, right?! Naah…
White chocolate differs from dark and milk chocolate variations as it doesn’t have cocoa mass, but still contains at least 20% cocoa butter. Therefore, as it doesn’t have the bitterness of the coca solids, arguably it does taste sweeter. There is also a raging debate, which I won’t go into here, as to whether white chocolate really can be called chocolate. For my part, I think we’re splitting hairs. I read a Head Chocolatier say once that cocoa butter was half the magic of chocolate (the other half being the bitterness of cocoa solids) so for him it was a no-brainer – white chocolate was definitely still chocolate. Just formulated in a different way. Good enough for me! These amazing cookies take less than 20 minutes to make from scratch. As a result, there is no excuse not to knock up a batch on the weekend or when the kids get back from school.
White Chocolate Cookie Recipe Ingredients
- 130g softened butter (ideally not margarine)
- 2 tablespoons of Golden Syrup
- 160g caster sugar
- 1 teaspoon vanilla extract
- 1 medium (free range) egg
- 240g plain flour
- 1 teaspoon baking powder
- 150g white chocolate chips/broken up white chocolate
Preheat the oven to 180C (160C for a fan-assisted oven)
Place the caster sugar, syrup and butter into a large mixing bowl.
Beat together until fluffy, and then add the egg. Beat well until all combined and no lumps.
Sieve the flour in, and add the baking powder.
Mix together. The consistency you’re aiming for is a sticky but light dough.
Add the white chocolate chips (or broken up bits of white chocolate bar) and fold them in.
Using a tablespoon or dessert spoon, scoop some mixture out, flattening against the side of the bowl as you go. Roll this mix into a ball in your hands. This way you stand a good chance of getting regular sized cookies.
Line a baking tray (or two, if you are doubling the mix) with greaseproof paper (or silicone sheets). Place each dough ball on the tray. You want them at least 3cms apart so they don’t stick together.
Place in the oven and bake for 8 to 10 minutes until golden at the edges. Remove and place on a wire rack to cool.
Top Tips for this White Chocolate Cookie Recipe – Check them out!
- TIP: You want to remove them from the oven before they go brown, then they stay chewy rather than overly-crunchy. We’re not trying to make a ginger snap here!
- TIP: If you’ve chosen brown up white choc chunks instead of chips, just don’t make them too large – the cookies may spread too much.
- TIP: These cookies are about 1-1.5 inches in diameter as dough, and take about 10 minutes to bake. If you increase the size of the dough – i.e. to make bigger cookies – remember you’ll need to increase the cooking time or they will be too soft.
- TIP: If your cookies spread too much and begin to bump into each other on the tray, next time try either (a) using cooler butter or (b) adding a couple of extra tablespoons of flour. You want the mix to be a bit thicker so it doesn’t spread out so far when it warms up. Alternatively you can pop the cookie dough in the fridge for 20-30 minutes before you start working it.