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White Chocolate Chip Cookies
When I started out making chocolate chip cookies and was thinking about which type of chocolate I would use, I just couldn't decide! So I baked chocolate chip cookies with ALL types of chocolate buttons.
This version is with white chocolate. Now, this MUST be made with couverture chocolate not compound. I mean compound white chocolate should not even be allowed to be called chocolate, Couverture white chocolate actually still has 30% cacao solids in the cream cacao butter used in its ingredients.
I personally think these would be better if you add some nuts or coconut to them but if you're a white chocolate fan, you will LOVE these.
Ingredients
- 250g butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar
- 3/4 cup firmly packed brown sugar
- 1 egg
- 2 1/4 cup plain flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 375g Poppy's white chocolate couverture buttons
- Buy here
Method
- Preheat oven to 180°C. Grease oven trays (if not non-stick); line with baking paper.
- Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches.
- Stir in chocolate.
- Spoon tablespoons of mixture roughly into balls; place 5cm apart on trays (dough will expand and spread a lot)..
- Bake cookies 12-15 minutes or until golden; cool on trays.
Cookies will keep in an airtight container for up to 1 week.(if they last that long!)
Original recipe sourced here