Last week I posted a Rocky Road recipe and promised my cookie recipe during that post. So, here it is. This recipe is well-loved, especially by my colleagues.
White Chocolate Chunk Cookies (Makes approx. 30)
- 225g unsalted butter, softened
- 225g caster sugar
- 170g condensed milk (I use the Carnation tube as it's exactly the right amount)
- 1 tsp vanilla extract
- 200g white chocolate, chopped into chunks
- 350g self-raising flour, sifted
1. In a large bowl, cream together the butter and sugar.
2. Stir the condensed milk into the butter-sugar mixture, followed by the vanilla.
3. Then mix in the chocolate, distributing it as evenly as possible.
4. Add in the flour a third at a time, mixing it well.
5. Divide the dough in half and place each onto a separate length of cling film, baking paper or foil.
6. Roll the dough into a sausage within the cling film/paper/foil and chill in the fridge for at least an hour, but I'd recommend two hours. This will stop the cookies from spreading too much when you bake them.
7. When ready to bake, preheat the oven to 180c, unwrap the dough and cut into thick slices. You should get about fifteen slices from each roll.
8. Line baking trays and place the cookies, making sure you space them to allow for a little spreading and bake in the oven for about ten minutes. I usually keep an eye on them and as soon as they start to brown the tiniest bit I take them out, that way you get lovely, soft cookies rather than hard, crunchy ones.
The wrapped-up dough will actually keep for a week in the fridge so you can make the dough well in advance.
You can also replace the 200g chocolate with whatever you like. Here are some other suggestions:
- 100g white chocolate, 100g dried raspberries
- 100g milk chocolate, 100g white chocolate
- 100g dark chocolate, 100g chopped and roasted hazelnuts
- 200g milk chocolate
- 100g white chocolate, 100g chopped pistachios
Enjoy!
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