White Chocolate Chunk Cookies

Makes 20-24 depending on cookie size


> 228g butter

> 110g light brown sugar

> 90g caster sugar

> 2 eggs

> 140g plain flour

> 150g strong white bread flour

> 1tsp bicarbonate of soda

> 300g white chocolate (the best you can afford)


> Don't preheat the oven yet, the dough needs to chill.

> Chop your white chocolate into rough chunks.

> Place the flours and bicarb in a small bowl and place the chocolate chunks on top.

> Toss together until the chocolate is covered in flour.

> Place the butter and sugars in a large bowl or the bowl of your stand mixer.

> Beat the butter until light and fluffy, about 2 minutes.

> Add in the eggs.

> Beat until well combined and smooth.

> Add in the flour and chocolate mix.

> Mix until combined and a dough forms, you may need to finish mixing by hand as the dough is quite stiff.

> Place into a medium sized bowl.

> Cover with clingfilm and then place in the fridge for at least 6 hours, overnight if possible.

> Once chilled, preheat the oven to 180 degrees C and line 2 baking sheets.

> Using a cookie scoop, place balls of dough onto the baking trays, about 2 inches apart.

> Place in the oven for 10-12 minutes until lightly golden on the edges, but soft and slightly underdone in the middle.

> Leave to cool on the trays for about 5 minutes, before transferring to a wire rack to cool completely.

> Once cooled, store in an airtight container for up to 4 days.

Recipe adapted from my Chocolate Chunk Cookies which were adapted from Flour by Joanne Chang