White Chocolate Chip Cookies
A community recipe by HannaBerlinNot tested or verified by Nigella.com
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In a bowl over a pan of simmering water melt the butter, brown sugar and syrup. In another bowl mix the flour, salt, vanilla and baking powder. Beat the egg into the butter mixture, followed by the flour mix. Cool in the fridge for an hour while the oven preheats to 175°C. Line two baking sheets with baking parchment. Into the cooled dough mix the chocolate chips. With gloved hands shape walnut-sized balls out of the dough, place them on the baking sheets and flatten them slightly. Be careful to leave space between them, about an inch or 3 cm should be enough. Bake for 12-15 min. They should look done but still be soft. Don't place the baking sheet too high in the oven, or the white chocolate might catch. A bit of caramelization is expected and desired but burned chocolate isn't a nice thing. After taking the cookies out of the oven, leave them on the baking sheet for 2 min, then transfer to a cooling rack.
In a bowl over a pan of simmering water melt the butter, brown sugar and syrup. In another bowl mix the flour, salt, vanilla and baking powder. Beat the egg into the butter mixture, followed by the flour mix. Cool in the fridge for an hour while the oven preheats to 175°C. Line two baking sheets with baking parchment. Into the cooled dough mix the chocolate chips. With gloved hands shape walnut-sized balls out of the dough, place them on the baking sheets and flatten them slightly. Be careful to leave space between them, about an inch or 3 cm should be enough. Bake for 12-15 min. They should look done but still be soft. Don't place the baking sheet too high in the oven, or the white chocolate might catch. A bit of caramelization is expected and desired but burned chocolate isn't a nice thing. After taking the cookies out of the oven, leave them on the baking sheet for 2 min, then transfer to a cooling rack.
Introduction
The worthy blonde equivalent of the classic chocolate chip cookie. Always use good quality white chocolate containing real vanilla.
The worthy blonde equivalent of the classic chocolate chip cookie. Always use good quality white chocolate containing real vanilla.
Ingredients
Serves: makes 25
Metric
Cups
- 100 grams butter
- 140 grams brown sugar
- 1 tablespoon corn syrup (or golden syrup)
- 1 egg (straight out of the fridge)
- 200 grams plain flour
- ½ teaspoon baking powder
- 1 pinch of salt
- ½ vanilla pod (seeds only, or 1 packet of vanilla sugar)
- 200 grams white chocolate (chips or finely chopped)
- 3½ ounces butter
- 4⅞ ounces brown sugar
- 1 tablespoon corn syrup (or golden syrup)
- 1 egg (straight out of the fridge)
- 7 ounces all-purpose flour
- ½ teaspoon baking powder
- 1 pinch of salt
- ½ vanilla bean (seeds only, or 1 packet of vanilla sugar)
- 7 ounces white chocolate (chips or finely chopped)
Method
White Chocolate Chip Cookies is a community recipe submitted by HannaBerlin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 5 Others have said
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Posted by sophie1230127 on 24th January 2014
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Posted by Caz R on 1st December 2012
Show more commentsI have a huge problem with this recipe.. It just doesn't make enough! Absolutely delicious and go down a treat!
Just made these today and they did not turn out at all how I expected them too, they were more like chewy cakes rather than cookies and I was quite disappointed with the results followed the instructions precisely, would recommend to use a different recipe
Sophie, did you add extra flour? I found that the mixture is more moist that some cookie recipes but I just went with it and they came out well.
I made these cookies last night and i must have gone wrong somewhere as they turned out cake like, they didn't go flat. They tasted gorgeous but just didn't look like cookies. If anyone has any advise as to why this might have happened i would be grateful if you could let me know.
Just baked these and they are delicious! Definitely need to get good quality chocolate then you can't really go wrong.