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.
- 130g butter, softened
- 60g golden syrup
- 160g caster sugar
- 1 tsp vanilla
- 1 medium egg
- 235g plain flour
- 1 tsp baking powder
- 125g white chocolate chips
- 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 at 180C (160C fan assisted) 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.