After much experimentation and testing we perfected the recipe using wholemeal flour, less sugar and a food processor.
I love the fact that you just chuck it all into the food processor and it’s nearly done. No creaming butter and sugar, no sifting the bloody flour. Plus I wear disposable plastic gloves when i mix the white choc chips in so i don’t get the mix under my fingernails either (something I really hate.)
While these are still high in sugar – the addition of the wholemeal flour gives them an extra texture and the added fibre helps with the ‘guilt’ (whatever that is.)
Makes around 20 medium sized cookies
- 250g unsalted butter (needs to be slightly soft, not straight from the fridge)
- 1⁄2 cup caster sugar
- 3⁄4 cup brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 1 1⁄4 cups plain flour
- 1 3⁄4 cups wholemeal flour 2 tsp baking powder
- 200g white chocolate chips
- Put butter, sugars and vanilla in the food processor, blend till combined and creamy.
- Add the eggs, blend to combine, do not over blend.
- Combine the flours and baking powder.
- Add the flour to the mixture in the processor a little bit at a time. Blend all until combined.
- Empty into a large mixing bowl. Add the white chocolate chips and mix these in by hand, again trying not to overwork the mixture.
- Form into balls about 4cm in diameter and place on a greased baking tray (they may spread).
- Bake in a hot oven (180°C) for 10 – 15 minutes until lightly browned.
Overworking the mixture in the processor will heat and soften the butter base. Mixing it for too long will make it rubbery and the butter will start separating out from the mixture making it soft and oily. The softer the mixture the more they spread. You can use white chocolate, milk chocolate or dark chocolate chips or a combination of all three.