These were easy to make and a big hit.
- 100g softened unsalted butter
- 100g golden caster sugar
- 100g light muscavado sugar
- 1 egg
- 1 teaspoon vanilla extract
- 175g plain flour
- half a teaspoon of baking powder
- pinch of salt
- 140g white chocolate
Preheat the oven to 190 C.
Beat the sugars and butter together until creamy. Add the egg and vanilla essence and mix. Sift in flour, baking powder and salt and mix again. Smash the chocolate into small chunks and mix in.
Dollop lumps of mixture onto non-stick greaseproof paper and bake for about 11 minutes. We did 2 batches. Put the cookies on a wire rack to cool and eat while crispy on the outside and gloopy inside. Yum.
Adapted from Annabel Karmel’s cranberry & white chocolate cookie recipe in BBC Good Food magazine, Christmas 2001.