White and milk chocolate chip cookies

Cooks in 15 minutes

You will need

  • Stand mixer or electric mixer
  • Large mixing bowl
  • Large baking sheet x 2
  • Baking paper
  • Clingfilm


Serves 12
  • 270g plain flour
  • 200g unsalted butter, room temperature
  • 200g brown sugar
  • 200g white chocolate drops
  • 200g milk chocolate drops
  • 2 small free-range eggs
  • 1 tsp of baking powder
  • 1 tsp of vanilla extract

Preparation Method

45 minutes
  1. Sift flour together with the baking powder to a large bowl.
  2. Whisk the butter with brown sugar until becomes pale and smooth.
  3. Crack in the eggs one at the time, mixing as you break in each egg. When the eggs are well combined, add vanilla extract.
  4. Add flour with baking powder and mix until thoroughly incorporated. Put the chocolate drops and mix until thoroughly combined.
  5. Dust a clean work surface with little flour and shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 2 hours. You can also freeze the dough and use it when you needed.
  6. Preheat the oven to 185˚C/Gas mark 4. Lay two baking sheets with baking paper.
  7. Cut the dough into 1cm slices and place on a baking sheet. Bake for 13-15 minutes until golden brown.
  8. Remove from the oven and carefully transfer cookies onto wire rack to cool completely before serving.

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