White chocolate chip cookies
dietary information: |
| dairy free |
|
| gluten free |
|
| nut free |
|
| vegan |
|
| vegetarian |
|
| wheat free |
|
makes approx 25
| 115 |
g |
butter, margarine or low-fat spread |
| 50 |
g |
sugar, granulated |
| 75 |
g |
brown sugar |
| 1 |
large |
egg, beaten |
| ½ |
tsp |
vanilla extract |
| 165 |
g |
rice flour |
| 2 |
tbsp |
cocoa powder, unsweetened |
| ½ |
tsp |
baking soda |
| ¼ |
tsp |
baking powder |
| 150 |
g |
white chocolate, cut into chunks or chocolate chips (check for
nut contamination if 'nut free' required) |
preheat oven: 180°C, fan 160°C, 350°F, Gas
4
| 1. |
Line baking sheets with non-stick baking
paper. |
| |
| 2. |
Put fat and both sugars into a large mixing bowl and
cream together, beating well until smooth. |
| |
| 3. |
Slowly beat in the egg and vanilla extract. The mix may
start to curdle a bit but this will disappear when
the dry ingredients are added. |
| |
| 4. |
Add the sifted flour, cocoa powder, baking soda and
baking powder to the mix and then stir well to fully combine
all of the ingredients. Finally add the chocolate chips and stir in
gently. |
| |
| 5. |
Place generous teaspoonfuls of mixture onto the prepared baking
trays. Ensure that the mixture is spaced out well as the cookies
will
spread during baking. |
| |
| 6. |
Bake for 12 - 14 minutes, until firm to the
touch. |
| |
| 7. |
Remove cookies from oven and allow to cool for a few minutes then
transfer to a wire
baking rack to fully cool before storing in an airtight container.
|
| |
These cookies can be eaten slightly warm or cold. They keep well for
2 - 3 days in an airtight
container.
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