Cookies with white chocolate
These soft and chewy cookies are perfectly golden on the outside and gooey in the centre. Chilling the dough enhances the flavour and texture, making them an irresistible treat for any cookie lover.
Updated : 03 July, 2025
Easy
More than 1 hour.
Ingredients
130 grams
Butter
150 grams
Sugar
100 grams
Brown sugar
1 teaspoon
Vanilla extract
1
Eggs
1
Egg yolks
275 grams
Flour
1 teaspoon
Baking powder
0.5 teaspoon
Baking soda
pinch
Salt
220 grams
White chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Using a stand mixer or an electric hand-held whisk, cream together the butter, both types of sugar, and vanilla for 3-4 minutes until the mixture is pale and creamy.
Step 2
Add the egg and the extra yolk, then beat for another minute until fully combined and smooth.
Step 3
Add the flour, baking powder, bicarbonate of soda, and salt. Mix on a low speed until just incorporated, then stir in the white chocolate, chopped to pieces.
Step 4
Line a large baking tray with baking paper. Using an ice-cream scoop or a spoon, portion the dough into 14 balls and arrange them on the tray. Chill the dough in the fridge for 3 hours or, ideally, overnight. Alternatively, place the tray in the freezer for 15 minutes if short on time.
Step 5
Preheat the oven to 180C. Bake the cookies in batches of 5 or 6, spacing them well apart as they will spread during baking. Bake for 12-14 minutes until the edges are just set and the centres remain soft - they’ll continue to firm up as they cool. Allow to cool slightly on the tray before serving.