I was browsing through a cook book and spotted this cookie recipe using white choc chips. As I've hardly baked with white choc chips before, I was very eager to try out this recipe. These cookies are crunchy, from the walnuts and I notice that they taste a bit milky too, a contribution from the white choc chips, I presume.
Recipe for White Choc Chip Cookies (adapted from 'Baking-200 Moreish & Comforting Recipes with modifications re the method)
- 250 gm plain flour
- 1.1/2 tsp baking powder
- 125 gm salted butter
- 100 gm light brown sugar (reduced from 150 gm)
- 60 ml vegetable oil
- 1 egg
- 1/2 tsp vanilla
- 130 gm white choc chips (reduced from 180 gm)
- 70 gm chopped walnuts, lightly toasted (reduced from 120 gm)
- Sift flour with baking powder, set aside.
- Beat butter, oil and brown sugar till light and creamy.
- Add the egg and vanilla beating till just blended.
- Fold in flour mixture, choc chips and nuts.
- Chill the dough in the fridge for about an hour.
- Drop rounded teaspoons onto a paperlined baking tray.
- Bake in a preheated oven @ 190 deg.C for about 8 to 10 mins. till the edges are just golden brown or a bit longer if you want a more crunchy cookie.
- Let cool in tray before transferring them onto a wire rack to cool completely.
- Store cookies in a cookie jar.
- Yield : 20 to 25 cookies depending on size.
I'm linking this post to Aspiring Bakers #36: Choc-a-cookie (October 2013)
hosted by Genie of Honeybee916food
and also to
Cook-Your-Books #5 hosted by Kitchen Flavours