My brother came down just over a week ago and I hadn’t seen him in a while so I thought I would make some cookies, as he is the cookie monster.
I did 3 types of cookies so he would have a nice selection, I did;
- Caramelised White Chocolate Cookies
- His favourite White Chocolate Cookies which I added a bit of caramelised chocolate into it, so you had the two different flavours of white chocolate
- Raspberry and White Chocolate Chip cookies, as I had some from the supermarket and loved them, so I wanted to recreate them myself.
My brother came down with a couple of this friends and they stopped the night, we all talked and played a game, I think they were very happy with the cookies too. These cookies were all gone, after 3 days, that was over 60+ cookies that vanished. I was happy that everyone enjoyed them, they certainly liked the Raspberry and White Chocolate Cookies and of course my brother appreciated his favourite cookies.
Caramelised White Chocolate Cookies
Makes: 20 – 24 Cookies
170g Unsalted Butter, softened to room temperature
150g Light Brown Sugar
50g Caster Sugar
1 large egg plus 1 Egg Yolk, at room temperature
2 teaspoons Vanilla Extract
250g Plain Flour
2 teaspoons Cornflour
1 teaspoon Bicarbonate of Soda
225g Caramelised White Chocolate, chopped
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for a minute on medium speed until completely smooth and creamy.
- Add the brown and caster sugar and mix on medium speed until fluffy and pale in colour.
- Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornflour, and baking soda.
- On low speed, slowly mix the flour mixture into the wet ingredients until combined. The cookie dough will be quite thick.
- Add the chocolate chips and mix for about 5 seconds until evenly distributed.
- Cover dough cling film and chill in the fridge for at least 1 hour. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the fridge and allow to sit at room temperature for 10 minutes.
Preheat oven to Gas Mark 4 and line 2 large baking sheets with parchment paper, then set aside.
- Roll the cookie dough, about 1.5 Tablespoons of dough into balls, and add some of the extra chocolate to the top before baking.
- Bake for 10-11 minutes, until barely golden brown around the edges. They will look very soft when you take them out of the oven. Allow to cool for 5 minutes on the baking tray before transferring to a wire rack, to cool completely.
Store the cookies in an airtight container for up to 1 week.
I always ask for feedback and any comments from my family and friends on the bakes that I do, especially ones where I have had a bit of a experiment with. I add my own opinions too, and I write down alongside the recipe, so I can see where I can improve next time.
Everyone has different opinions when it comes to cookies, some people want soft and chewy, or thin and crispy or light and cakey.
With these cookies I found them very very soft, and I think this was because of the extra egg yolk, so I will be revising this recipe again at some later point, so that I have a cookie that I am happier with. A few people said that it would be nice if it had a bit of ginger in it as it had the texture of a soft gingerbread. I also found that they did spread quite a bit as they were quite thin.