- FOOD | JANUARY 4, 2020 -
MILK & WHITE CHOCOLATE CHUNK COOKIES
During high school my friends were addicted to these cookies – so-much-so that I was constantly baking them after school only for them to be gone in a flash the next morning, alongside a request for more! What I love about these cookies is that even though they do have an amazing sweet taste, they’re not sickly and allows the flavour of the chocolate to stand out and pack a punch. If you’re unsure what type of chocolate to use when making these cookies for yourself, my personal favourite are the milk and white chocolate bars from Green & Black's, as I find they have a lot of flavour without being massively sugary! Also, if you’re wanting to achieve a golden look to your cookies, the Mabel Pearman eggs are really beneficial due to how orange the yolks are.
100g softened butter
75g soft brown sugar
50g light muscovado sugar
½ tsp vanilla extract
1 large egg
150g self-raising flour
50g white chocolate
50g milk chocolate
Pre-heat the oven to 190°C (170°C fan). I think these cookies bake best in a fan oven!
Lightly grease two large non-stick baking trays or use non-stick reusable sheets.
In a large mixing bowl, thoroughly blend together the butter, soft brown sugar and muscovado sugar.
Beat your egg in a separate bowl and mix in the vanilla extract. In three goes, slowly add this to the butter and sugar mixture, continually beating.
Combine the flour into the mixture. Be careful not to over mix! If you stimulate the flour too much, this can set off the raising agents before it’s in the oven/before it is ready and so the cookies won’t bake properly.
Break up the chocolate that you’re using and cut into 1x1cm chunks. Add the chocolate chunks to the cookie mixture and stir.
With two teaspoons, dollop 6 mounds of cookie mixture on to each tray, giving you 12 in total. Each mound of cookie dough will look smaller than you think is right, but it spreads a lot when it’s in the oven!
Bake one tray at a time on the middle shelf for 8 to 10 minutes or until the cookies are golden. Don’t be tempted to over cook them, as the bottoms will burn very quickly in comparison to the tops, and you will lose the soft, cookie-like consistency.
Once they’re out of the oven, leave the cookies to cool down for a bit on the tray. This allows them to harden so they don’t break when you remove them from the tray and transfer them to a cooling rack.