I have to admit that these are a little unusual. Well, not the cookies themselves, but the idea of a white chocolate chip cookie. I’d certainly never had them before, but when you’re desperate for chocolate chip cookies and no dark or milk chocolate in sight, white chocolate drops have to do. And as it turns out, they taste just as good. In fact, my son has announced that they are his new favourite so that is high praise indeed.
I don’t often take baking to work, but we had so many cookies and I knew I couldn’t chomp on these in front of colleagues, so I took a few to work. My boss couldn’t get enough of them, so be warned, they may give you extra bargaining power if the powers that be like white chocolate!
250 g butter, softened
½ cup sugar
¼ cup sweetened condensed milk
1 tsp vanilla extract
2 and 3/4 cups flour, sifted
2 tsp baking powder
1½ cups white chocolate chips/drops
- Preheat the oven to 170°C. Line 2 – 3 oven trays with baking paper.
- Cream the butter and sugar together with an electric beater until light and fluffy. Add the condensed milk and beat again. Mix in the vanilla extract and fold in the flour and baking powder. Mix in the chocolate chips.
- Lightly flour your hands and roll the mixture into balls – you decide how big to make them, I can’t be bothered fiddling with spoons, just use your hands!
- Placed them on the prepared oven trays, allowing room to spread and use a fork dipped in flour to flatten them.
- Bake for 15 – 20 minutes until the biscuits are firm and starting to colour. Leave them to cool for a few minutes before transferring them carefully to a cooling rack. Note that cookies straight out of the oven are still soft and will break if not handled with care – a spatula helps.
- Makes between 30 and 45, depending on the size of the cookies.
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