If you follow me on Instagram then you may have seen that I have been baking and cooking a lot more often since we’ve been in lockdown. After making triple chocolate cookies for the hundredth time, I decided to try something new. I thought about using that recipe, but leaving out the cocoa powder. That was until I had a look through my Tanya Bakes cook book. I found the recipe for Milk and White Chocolate Cookies, which is pretty similar to the Triple Chocolate ones, so I decided to give them a go.
This is How to Bake Milk and White Chocolate Chip Cookies.
325g Self Raising Flour
300g Caster Sugar
200g Unsalted Softened Butter
1 Large Egg
200g Milk Chocolate
200g White Chocolate
1 . Preheat the oven to 180°C/ 350°F/ GM4 and prepare your baking trays. I got around 18 cookies from this recipe, so I used four trays. I know, the dishes weren’t fun.
2 . Use a knife to cut the chocolate into small chunks and put to one side. This is very tedious, and I don’t think I cut my chocolate small enough.
3 . In a bowl cream together the butter and sugar until light and fluffy. Then add the egg and beat until smooth.
4 . Gradually add the flour and once it’s well combined add the chocolate chunks from earlier.
5 . Divide into balls, you can make the cookies whatever size you want depending on how many you want to end up with. Then add to the baking tray, pushing them down slightly. They spread in the oven so be sure to keep that in mind.
6 . Bake for 12 minutes, then leave them to set as they cool down.
There you have it, you’ve got milk and white chocolate cookies. The recipe is very easy and they taste amazing, I wasn’t too sure how they’d turn out, as I’ve never made cookies without cocoa powder before, but these have gone down very well.
That was How to Bake Milk and White Chocolate Chip Cookies.
Have you done any baking lately?
Stay safe and thank you for reading!