Chewy White Chocolate Chunk Cookies

Posted on January 22, 2014 in Cookies

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These cookies are LOADED with white chocolate chunks, what more could you ask for? Well maybe a soft chewy and buttery cookie exploding with chocolate..

Ingredients:

280g Plain flour

1 teaspoon Bicarbonate of Soda

1 1/2 teaspoons cornflour

1/2 teaspoon salt

170g unsalted butter

150g light brown sugar

100g granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

100g white chocolate chips

80g white chocolate chunks

Toss together the flour, bicarbonate of soda, cornflour and salt in a large bowl. Set aside.In a saucepan melt the  unsalted butter, remove from the heat while you measure out the sugars.

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In a medium size bowl, whisk the melted butter, brown and white sugar together until no sugar lumps remain.

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Whisk in the whole egg, then the egg yolk.

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Finally, whisk in the vanilla extract. Add the egg mixture to the dry ingredients and mix together with a large spoon or rubber spatula.

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The dough will be very soft, yet thick.

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Fold in the chocolate chunks until they are evenly dispersed within the dough. This may be a bit difficult due to the melted butter but try your best.

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Cover the dough and chill for 2 hours. Chilling is mandatory, as it will give you a thick and chewy cookie. If the cookie dough is used at room temperature it will spread.

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Take the dough out of the refrigerator and leave or 10 minutes to soften slightly.

Preheat the oven to 170C degrees. Line two large baking sheets with parchment paper. Set aside.

Using about 3 table spoons of dough, roll into balls and space out on a baking tray.

Bake the cookies for 10-12 minutes. The cookies will look soft when you remove them from the oven but don’t worry they will continue to cook on the baking tray. Allow the cookies to cool on the baking tray for 10 minutes before moving to a wire rack to cool completely. When cooled, drizzle melted white chocolate on top.

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These cookies will stay fresh for 7 days if stored in tupperware at room temperature. Rolled cookie dough may be frozen for up to 3 months. You can then simply remove and bake for 12-14 minutes from frozen when needed.

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