I wouldn’t say I’m an insomniac but there are occasions when I find myself awake at 2am, listening to the silence and wondering what to do to pass the time. So I bake.
These cookies are the result of just such an endeavour. I had a hankering for those soft little cookies you get in supermarket bakeries, so I raided the baking cupboard and here’s the result.
This recipe makes 36 soft and chewy white chocolate cookies.
Ingredients
- 130 g (4.6 oz) butter softened
- 60 g (2.1 oz) golden syrup
- 160 g (5.6 oz) caster sugar
- 1 tsp vanilla
- 1 medium egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 125 g (4.4 oz) white chocolate chips
Equipment
Instructions
- Preheat the oven to 180C (160C fan-assisted).
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
- Beat in the egg and the vanilla until well combined.
- Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
- Fold in the white chocolate chips.
- Use a tablespoon to scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 36 equally sized cookies.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Bake for 6-8 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- Allow to cool slightly on the tray until firm enough to transfer to a wire rack to cool completely.
I like mine with a glass of ice cold milk or a mug of steaming hot tea, but they’re good enough to eat on their own. Let me know if you make them.
Soft and chewy white chocolate cookies
I had a hankering for those soft little cookies you get in supermarket bakeries, so I raided the baking cupboard and here’s the result: perfectly soft and chewy white chocolate cookies.
Servings: 36 small cookies
Calories: 93kcal
Ingredients
- 130 g (4.6 oz) butter softened
- 60 g (2.1 oz) golden syrup
- 160 g (5.6 oz) caster sugar
- 1 tsp vanilla
- 1 medium egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 125 g (4.4 oz) white chocolate chips
Instructions
- Preheat the oven to 180C (160C fan-assisted).
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
- Beat in the egg and the vanilla until well combined.
- Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
- Fold in the white chocolate chips.
- Use a tablespoon to scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 36 equally sized cookies.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Bake for 6-8 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- Allow to cool slightly on the tray until firm enough to transfer to a wire rack to cool completely.
Notes
Fancy something a little different? Try swapping out the white chocolate chips for candy such as M&Ms or Skittles!
Nutrition
Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 97IU | Calcium: 14mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!
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heather says
Super yummy, the kids loved them
Di Winfield says
Yummy very moreish make sure you space out well on baking trays though.
wendy fraser says
they were totally amazing…..you have 1 then u want another one lol
sophie says
Made these in my food tech class today, they taste lovely! Thanks for the recipie x
Emily says
Just wanted to say I’m making these for… I think the 4th or 5th time now? I absolutely LOVE them, and so does my Mum, which is great, because she finances my baking obsession ;)
I’ve had two little discoveries/ ideas which I like to use when I make these.
– You know the Green & Blacks white chocolate? I chop that up and use that instead of choc chips. It really enhances the Vanilla flavour, and it’s really yummy to sneak a bit while baking ;)
– I’ve found that reducing the emount of chocolate and subbing in some stem ginger is REALLY nice. It kind of adds a bit of a spice to the recipe, which I really love ;)
Thanks so much for this recipe- it’s my new Holy Grail of the Sweet World!
Heather says
I’ve never made choc chip cookies though I’ve been badgered about them plenty of times but I have to say I’m quite tempted now after reading your recipe, will have to see what happens at the weekend. Ta for that xXx
HELEN says
ooh these look great – I’ll be printing out for my 12yr old to make, he’s always wanting to make cookies as he’s always hungry!
TheBoyandMe says
I am *so* making these, love white chocolate cookies! Pinned and stumbled!
TheBoyandMe says
Oh and 2am? You bake at 2am?
Emily Leary says
Thank you! Yes, I really do – it’s the only thing that chills me out after a long day on the computer. I didn’t photo them until the morning though :)