One of my favourite things to do in autumn and winter is baking. That’s why today I decided to bake some cookies. Any cookie would have been good, but Tanya Burr’s white and milk chocolate cookies are absolutely PERFECT! I have previously made the triple chocolate ones, but (don’t kill me for saying this) I think it is too much chocolate for me. I totally recommend you to try this ones, I’m sure you’ll thank me later.
- 200g butter
- 300g caster sugar
- 1 large egg
- 325g self-raising flour
- A dash of milk (if necessary)
- 200g white chocolate
- 200g milk chocolate
Preheat the oven to 200 degrees Celsius. Place butter and sugar in a mixing bowl and beat until smooth. It will be easier if the butter is at room temperature. Crack the egg and add it to the mixture. Once it is all mixed, add the flour. My advice is to do it gradually because it will be easier. Moreover, we don’t want flour all over the kitchen, do we? If the mixture is too dry, it’s time to add a dash of milk. In my case, I didn’t have to do so. Remember that this dough must not be too soft, but a bit dry and hard to knead. Break up the chocolate into chunks. Using your hands, mix it all. Try not to leave any bit of dough without chocolate. Once mixed, make pieces as big as a little handful and put them on a baking tray. Make sure to leave enough space between the pieces because if you don’t, you’ll only get one MASSIVE cookie (it happened to me last time hahaha so I know what I’m talking about). Wait for 10 minutes (or maximum 12 minutes). The edges should be slightly brown. They may not look like done but once they are cold they’ll be perfect. In fact, they should be quite gooey.
I totally recommend you to make them. You won’t regret it! It is ALWAYS a pleasure to eat a mouth-watering chocolate cookie. Also, you can eat them with a nice cup of English Breakfast tea, as I did. You’ll enjoy it.
If you want, you can check Tanya’s video here. In it you can see the whole process.