I love stopping off at a Millie’s cookie stall whenever I go past one but unfortunately I don’t live close to one.. Therfore I have been practicing my cookies to try and make lovely soft cookies.
I think I have already created a good double chocolate chip which I will post soon, but now I have the white version to go with it.
Hopefully, as soon as my new niece or nephew is born then my sisters gestational diabetes will be gone and I can treat her by making a huge box of these. I might also include some fruit in them, raspberries would be perfect.
In the mean time, this is a very quick and simple recipe to make and even though my son is now 9 months he’s still not ready to nap so that mommy can bake too much.
I need recipes that are easy, allow me to satisfy my baking needs and do it all whilst entertaining a little man.
White chocolate chip cookies
- 100g white sugar
- 100g butter
- 1 teaspoon vanilla essence
- 1 tablespoon golden syrup
- 120g self raising flour
- 30g all purpose plain flour
- 100g chocolate chips
Pre heat the oven to 180c
In a bowl cream the butter, sugar and vanilla together then mix in the golden syrup.
Add in the flours and mix it till it comes together. You can do it with a spoon but feel free to use your hands.
Once combined then add in the chocolate chips and mix them in. Try not to overwork the mixture, stop as soon as the chocolate looks evenly distributed.
Using a teaspoon measure out and roll into balls the size of cookies you’d like. I made 12 decent sized cookies. You don’t need to flatten them down, just put them on the tray in balls.
Bake in the oven for 12-14 minutes if you’ve made 12. Go for 12 minutes but if they haven’t settled too much then add another 2 minutes but no longer.
When they come out of the oven let them cool first otherwise you’ll just break them.
For a variation, add in a handful of raspberries after you’ve mixed in the chocolate chips.
Little tip – put the tablespoon in boiling water before using it to get out the golden syrup as then it’ll just slide off