It’s another recipe today. I’m not sure why I’ve come over all domesticated in the last few weeks but I’m loving a bit of Sunday afternoon baking recently – even though I don’t end up eating much of it. I think I could be one of those feeder types. This particular recipe is taken from Jo Wheatley’s Home Baking recipe book with a few tweeks to make it more to my taste as I’m not overly fond of dark chocolate – it’s a necessary evil in my book and I certainly don’t want it in biscuits that, let’s face it, are already bad for you – but taste so good! So without further ado here is the Milk and White Chocolate Cookies Recipe.
200g Soft Unsalted Butter
325g Light Soft Brown Sugar
2 large Eggs, beaten
1tsp Vanilla Extract
400g Plain Flour
1tsp Baking Powder
1tsp Bicarb of Soda
Pinch of Salt
1 Bag of Twirl Bites
100g white chocolate (preferably buttons)
1) Preheat the oven to 170 degrees C/ Gas Mark 3
2) Cream the butter and sugar together until it’s pale, light and fluffy – make sure your butter is really soft or you could be here a while (like I was!)
3) Gradually add in the eggs and the vanilla extract and mix again
4) Sift the flour, baking powder, bicarb and salt into the bow and mix again.
5) Empty the entire bag of twirl bites into the mixture along with the white chocolate (broken into small chunks if you’re not using buttons) and fold them in – this could take some time and try to get it evenly spread
6) Using an ice cream scoop, or large soon to scoop out the dough in even sized mounds. Place the mounds onto a baking paper lined tray leaving them plenty of room to spread out when the cook
7) Bake for 5 minutes on the middle shelf of the oven before removing them to give the baking tray a sharp bang (on your kitchen counter) – this will deflate the cookies and allow them to spread more. Pop them back in the oven for another 7 minutes until they are spread out and golden brown. Don’t be deceived if they’re still soft when they come out of the oven – they will continue to cook whilst they cool and will harden slightly.
8) Allow them to cool slightly but make sure you try one while they’re still warm. Delicious.
I made a batch of these a few weeks ago and they went down a treat in our house. This recipe should make around 16-17 cookies. I didn’t have many due to my healthy eating but when I did I loved dunking them into a glass of milk. They’re so soft and buttery and moorish… OK I’m done now!