Monday, 17 March 2014

Ultimate White Chocolate Chip Cookies

Receipt updated from: tea with Bea P.16

Ultimate White Chocolate Chip Cookies
175g unsalted butter
½ tsp salt
2 tbsp caster sugar
1 cup + 2 tbsp light brown soft sugar
1 egg
1 egg yolk
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour
¼ tsp bicarbonate soda
1 tbsp milk
200g white chocolate chips

Preheat the oven to 180 C.
1. Beat the butter, salt and both sugars until the mixture is lightened in colour, fluffy in texture and increase in volume.
2. Beat the egg and egg yolk together in a small bowl. Slowly mix into the butter mixture and beat until thoroughly combined. Add the vanilla extract and mix well.
3.  Sift together the flour and bicarbonate soda. Add half the flour mixture to the butter mixture and beat until just combined. Add the milk and beat until just combined. Add the remaining flour mixture and beat until just combine.
4. Add the white chocolate to the dough and mix until thoroughly combined.
5. Using an easy remove ice cream, place large dollops of dough onto the prepare baking sheet, spaced well apart.(There is no need to flatten them and they will spread on baking) Refrigerate for 30mins until fully chilled.
6. Bake 9-13 mins. The cookies are done when the tops don’t look shiny or wet anymore.
7. Remove from the oven and let it cool on the baking sheet for 5-10mins. Transfer it to wire rack and let rest until ready to eat.

*** Let cookies cool on baking tray for 5-10mins, before transfer it to wire rack, because this stage the cookies will be quite soft when hot but will harden when cool.

I am submitting this post to "Cook Your Book # 10"  hosted by Joyce of Kitchen Flavours.

1 comment:

  1. Lovely cookies!
    My kids would love these!
    Thanks for linking!


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