0 from 9 votes
White Chocolate Chip Cookies
White Chocolate Chip Cookies. These nut free cookies are the perfect treat to whip up for a morning tea or for wrapping up as a hostess gift. Loaded with choc chips these are simple to make and delicious to eat.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 26
Course:
Dessert
Cuisine:
Australian
Ingredients
- ⅔ cup butter
- 1 ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 yolk
- 2 cups plain flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 2 cups white chocolate chips/chunks
Instructions
- Preheat oven to 160ºC
- Place the butter in a microwave bowl and cook on high for 45 seconds or until just melted.
- Set aside to cool. You want to wait until it has the consistency of mayonnaise. Sort of dollopy. Then it is perfect to use.
- Place your 'dollopy' butter into the bowl of your stand mixer (Or a large bowl and whisk by hand or with a hand held electric mixer) add the sugar and then cream them together until you have a very pale yellow mixture.
- Add the vanilla extract, whole egg and the egg yolk and mix on medium speed until well combined.
- Add in the flour, salt and baking powder, then mix again for a further 3 minutes.
- Add the chocolate chips and mix on low until they are just combined.
- Line two baking trays with cooking paper.
- Table tablespoons of the mixture and place on the trays. Don't worry about flattening them, they will flatten and spread in the oven.
- Bake for 14-15 minutes until the edges are just golden brown. (if you want a gooey centre then bake for 12-13 minutes)
- Remove from the oven (don't worry they will be slightly soft still)
- Carefully use a fish slice to transfer the cookies to a cooling rack and allow to cook completely before boxing up.
- If you are eating them straight away then cooling completely isn't required ;-) Just snaffle them down as soon as you can hold them. Careful the chocolate will still be hot!!!
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