How to make Milk and White Chocolate Chunk Cookies:
Quantity
|
Ingredients
|
| 200g |
unsalted butter |
| 200g |
caster sugar |
| 200g |
light soft brown sugar |
| 2 |
eggs |
| 2 tsp |
vanilla essence |
| 350g |
plain flour |
| 1 tsp |
baking powder |
| ½ tsp |
salt |
| 175g |
milk chocolate, chopped into medium-sized chunks |
| 175g |
white chocolate, chopped into medium-sized chunks |
| 75g |
pecans, chopped (optional) |
|
|
Method
1. Pre-heat oven to 190ºC.
2. Beat butter together with the sugars, using a wooden spoon, or the beater-fitting on an electric mixer.
3. In a separate bowl, beat together the eggs and vanilla with a fork. Add this to the butter mixture and beat to combine.
4. In a separate bowl, mix together the flour, baking powder and salt. Add this to the butter and egg mixture and beat to combine.
5. Stir in the chocolate chunks and pecans (if using).
6. Form the dough into walnut-sized balls and arrange on baking sheets, spaced well apart.
7. Bake for 10–12 mins. The cookies should be lightly golden and still soft. (Remember that they will harden slightly as they cool.)
8. Leave to cool on the tray for a minute. Transfer to a wire rack to cool completely.
Suitable for freezing. These can be stored for 4-5 days in an airtight container.
Added on 22 October 2008.
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