Despite my best efforts, I really could not get back to sleep the other morning, my mind was all over the place and everything I have to think about at the moment just seemed to wake me up all at once. So, getting up to bake some cookies at 8am seemed the only sensible thing to do
I don’t know about anyone else, but when I bake cookies I really am never sure what the texture will be like when I take them out the oven. What I’m always hoping for is something like a Millie’s Cookie texture, really soft and chewy, but sometimes that just doesn’t happen. These ones though came out exactly like that. Most cookie recipes will say the cookies will not look done and I finally took this piece of advice, taking them out the oven after 12 minutes even though they looked slightly raw! But after a few minutes cooling they were perfect. I adapted Tanya Burr’s white and milk chocolate cookie recipe, which makes 10, but I actually halved the quantities and still got 10 good sized cookies out of it. (If a recipe has 1 egg but you want to halve it, whisk the egg and simply pour half in to your mixture). I also only used 50g white chocolate buttons as that’s what I had left over from my Raspberry and White Chocolate Blondies, but next time I would definitely increase the amount to 100g. Here is the full recipe:
200g softened butter
300g caster sugar
325g self raising flour
1 large egg
100g white chocolate chips
1) Preheat the oven to 160 Fan and line two baking trays
2) In a large bowl, cream together the butter and sugar until you have a pale and smooth consistency, then add in the egg.
3) Sift in the flour and continue mixing until all the ingredients have come together (if it isn’t mixing very well add in a splash of milk).
4) Stir in the chocolate chips
5) Make ten cookie dough balls, five on each tray and press down slightly. Set them apart in case they spread.
6) Bake for 12-15 minutes, until they have turned a golden brown colour but they will still be slightly soft