Preheat the oven to 180C (160C fan-assisted, 350F).
In a large bowl, put the margarine, golden syrup and sugar. Beat until fluffy.
Add the vanilla and egg. Beat until well combined.
Fold in the flour and the baking powder.
Add the white chocolate and fudge pieces. Stir through.
Chill the dough for 15 minutes or until you can roll a piece into a ball in your hand.
Form the dough into 12 equally sized balls and place 2-3 inches apart on a baking paper-lined baking sheet.
Squash them down by about half to create fat discs.
Bake for 10-12 minutes until they just start to go golden at the very edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
They will be very soft and slightly puffy when they first come out of the oven. Allow them to cool on the tray until they are firm enough to transfer to a wire cooling rack.
Video
Notes
The basic dough in this cookie recipe is pretty flexible when it comes to additions. How about swapping the white chocolate chips for dark chocolate?