Gooey white chocolate cookie recipe :: weekend adventures

This white chocolate cookie recipe is a favourite in our house and I put the ‘gooey’ in there because that’s exactly how I’d describe the cookies when they come out of the oven.  Warm, sweet and deliciously gooey.

We use white chocolate in ours, but if you’re not a fan (whaaaaaat?????) then substitute it for whatever takes your fancy: dark chocolate, cherries, nuts, milk chocolate, you get the idea.

white chocolate cookie

These cookies are incredibly easy to make if you have a food processor.

You basically just chuck it all in and give it a whizz. And because they’re so easy, we make them regularly, (after a walk in the woods usually)  If you don’t have a food processor, then it’s going to take a bit of elbow grease and a bit longer, so if you make a batch and love them, then put a food processor on your wish list. You won’t regret it.

white chocolate cookie

I can also recommend making up the cookie dough, separating it out into cookies and then freezing.  They take a bit longer in the oven but taste just as incredible.

I also need to point out that theses are very sweet. Obviously, my kids love them and would eat every scrap we made if they could.  So consider this a warning – have an air tight container ready to save you from yourself and your children.  You could easily eat all of these cookies without even noticing.

Gooey white chocolate cookie recipe

Ingredients

  • 85 grams light muscovado sugar
  • 85 grams golden caster sugar
  • 200 grams unsalted butter – softened
  • 1 egg
  • White chocolate chip bits
  • 225 grams self-raising flour

 

white chocolate cookie

Method

Heat the oven to 190C  if it’s a fan oven, 170C if gas.  Put the butter, sugars, egg in a food processor and give it a whizz until smooth.  If you’re making these by hand, beat it all together well.  Add the flour, white chocolate chips and then spoon it out onto baking trays into cookie shaped blobs.

They will expand A LOT in the oven, so give them plenty of room. Bake for around 14 minutes, until golden but still a bit pale and soft.  They will smell delicious and be really gooey when you take them out, which is just perfect.  Don’t burn your mouth eating them, give them a second or two to harden up.  Enjoy!

 

Author: Zoe Lea

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