White Chocolate Chunk Cookies

Buttery, Sweet and Delicious

White Chocolate Chunk Cookies_2455

It’s called BBQ time, grilling time or roasting time, depending on where you come from. It’s that time of the year when the weather is pleasant, garden chairs are outside, BBQs are smoking and tantalising, aromas waft in the air. “Mmm I can smell BBQ”, becomes a common phrase. Some of us like our steaks rare, others medium and others, well done. But do you ever read the label to confirm whether the steak or beef you are grilling or roasting been mechanically tenderised or not? As far as I know, I don’t, it has never even occurred to me to check labels except for expiry dates and perhaps ingredients?

I was watching news, early morning today and one of the items was “mechanically tenderised beef”. What is mechanically tenderised meat? This is meat that has been run through a machine that punctures it with blades or needles to tenderise it. Apparently, we are more likely to pay a premium for cuts we perceive as more tender. Unfortunately this process can drive bacteria like E. coli O157:H7 from the surface, deep into the centre of the beef, where they are harder to kill, especially if you eat your meat, rare or medium. So it’s highly recommended that you cook your meat up to 71° C (160°F), in the centre and use a meat thermometer to confirm.

White Chocolate Chunk Cookies_2450_2But how can you know whether your meat has been mechanically tenderised? Apparently, the needles or blades are so small, they don’t leave obvious marks, so you can’t tell by looking at the meat. And it’s not yet mandatory to label meat that has been mechanically tenderized, although some retailers in the U.S. and Canada are starting to provide labels, voluntarily. You want to read more about mechanically tenderized meat? 

White Chocolate Chunk Cookies_2461_2Today I want to share the recipe for White Chocolate Chunk cookies. These cookies are buttery (I think too buttery) but at the same time they are so sweet and delicious, I kept on munching and munching until the jar was EMPTY. I have not planned to make them again, because I think they are addictive. I hope you will like them… and make them again.

White Chocolate Chunk Cookies_1664Remember to assemble ingredients before you start baking

White Chocolate Chunk Cookies_1666Sift flour, baking soda (bicarbonate of soda)  and salt, if using

White Chcolate Chunk Cookies_1669Beat butter, brown sugar and vanilla essence (extract)

White Chocolate Chunk Cookies_1676Until fluffy

White Chocolate Chunk Cookies_1679Beat in egg until combined. The mixture should look like this after the egg is fully incorporated.

White Chocolate Chunk Cookies_1682Fold in sifted flour

White Chocolate Chunk Cookies_1687Until just combined

White Chocolate Chunk Cookies_1688Stir in chocolate chunks

White Chocolate Chunk Cookies_1694Until just combined

White Chocolate Chunk Cookies_1699Roll tablespoons of mixture into balls. Place on prepared baking sheets and bake at 360°C (180°, Gas 4) for 15-20 minutes. I baked the cookies at 360°F (180°C) for 15 minutes.

White Chocolate Chunk Cookies_2463I enjoyed eating these cookies, they are buttery, sweet and addictive. The munching continued  until the jar was empty…

White Chocolate Chunk Cookies_2466_2I hope you like them too.

White Chocolate Chunk Cookies

 Makes about: 24 large cookies; Preparation Time: 15 minutes; Baking Time: 15-20 minutes

  • 300g (2½ cups, 10 oz) all-purpose flour
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon salt (if you are using unsalted butter)
  • 250g (1 cup, 9oz, 2¼ sticks) unsalted butter, room temperature
  • 250g (1¼ cups firmly packed, 9oz) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla essence (extract)
  • 250g (9oz) best quality white chocolate, chopped into chunks

Instructions

  1. Preheat the oven to 360°C (180°, Gas 4). Line 2 cookie sheets (trays) with parchment (greaseproof) paper.
  2. Sift the flour, baking soda (bicarbonate of soda) and salt, if using.
  3. Beat butter, brown sugar and vanilla essence (extract) with an electric mixer on medium speed until fluffy. Beat in the egg.
  4. Fold in sifted flour, then chocolate. Roll tablespoons of mixture into balls. Place on prepared baking sheets, 7-8cm apart. Bake 15-20 minutes, rotating sheets halfway through the baking, until golden. Let cool 5 minutes before transferring onto cooling rack.
  5. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation, size of cup or publication, (from 125g to 13og to 155g per cup). Cup conversions based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies at 360°F (180°C) for 15 minutes.
  • The final mixture is very soft but not sticky. Use two spoons to scoop the mixture.
  • Place biscuits at least 3 inches (8cm) apart as they tend to spread out as they cook.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

46 thoughts

    1. I love cookies too. All kinds of cookies and I’m so glad you love then too. Please give one of my cookie recipes a try and don’t forget to give me a feedback. Enjoy your week and happy cooking!!!

      1. What a coincidence I have tried salted cookies, coconut cookies and chocochip cookies today
        will post recipes soon . I wish if I can try all your recipes in one day…eagerly waiting to try them…

        1. Just try them slowly. When I first started blogging I wanted to post everyday, but after a while I realized it was not possible, so these days I just take it one step at a time and stick to my strong belief that good things take time to grow, if you are patient enough. Thanks. I look forward to seeing your cookies. I hope they turned out well?

  1. love your blog already!!! seeing so many recipes I can try and will love top try.. I love cookies too 🙂 though I never tried white chocolate.

    1. Hi Loba,
      Thanks for visiting me again. You are welcome to try out the recipes, and if you do, please give me a feedback. White chocolate is a must try, it makes a whole difference on the cookies, and please get good quality white chocolate. Have a nice evening, and enjoy the rest of the week. I look forward to seeing you more often. Best regards, Liz

    1. You are welcome to use the recipe next time. Thanks for stopping by. I wish you a wonderful weekend. Hope to see you more often!

    1. Good to know that you are eating less meat, you don’t need to worry about this. I eat more of chicken and fish, sometimes pork. I eat beef too, but on rare occasions. Thanks you so much for stopping by. Have a fantastic week!

  2. I just saw your post and realised you blogged cookies shortly before I blogged cookies! Great minds 😉 We were both cookie-baking across the world …
    These look super yummy!

    1. I just saw your cookies too. They look delish because they have white chocolate, yum. I shall try making those ones as well. Wish you a pleasant weekend. Thanks for being here!

    1. Definitely I can post some right now by e-mail. Let me know when it arrives. I have been reading about your food ventures and cooking. You have a truly exciting life. Thanks for stopping by and have an awesome week!!

  3. The fact that you said you could not keep away from eating them makes me think…’stay away Katie’ lol. We have already had the white choco

    The thing about mech meat tenderizing was interesting. As I do eat meat sometimes (and you thought I was a vegetarian I bet heh)….this is interesting to note. You cannot see the tiny holes? Hmmmm….that to me seems to be sort of dishonest…like not saying when something has been saline injected. And I can see why more bacteria could be an issue nod nods. Tis interesting the info we can pass on to one another. Thank you.

    1. Aha, so you eat meat, that’s really interesting. I eat meat all the time, well-done always, never take chances with anything. Was already doing well-done before mechanical tenderizing was invented. You can only see the perceived soft steak and buy instantly. No wonder some steaks are so tough even though they look tender-looks can be very deceiving. A lot of vegetarians eat meat in the closet so I could never declare I’m vegetarian Thank God you are not one! Phewks! Katie thanks for being here. I am a bit slow this week but I shall visit you “abode” before the end of the day. Take care and have a fantastic day!

    1. I can imagine, Thanks for stopping by and please remember the brown sugar, next time.. I have lots, wish I could e-mail you. Have a great day!!!

  4. I love white chocolate (or any chocolate really!) and have just been doing my own baking with it. I suspect that stem ginger would work well with these. I’ve added them to butter shortbreads before and it really works well with the butteriness.

    1. Thanks for this information. The next time I make them I will try stem ginger. I love ginger very much, I use it for most of my cooking but have only added it to gingernuts or ginger cookies. Thanks for stopping by and have a pleasant week!

  5. I want to thank all those who liked my Chocolate Chunk Cookies. I really appreciate your “likes” unfortunately more than 10 Gravatars here have no links to the websites, so I cannot visit your website even though I would love to do so. Please if you are reading this and your Gravatar has no link to your website, kindly provide the link. Have a wonderful week and thanks for supporting me!
    Liz

    1. They are very nice although a bit on the buttery side, I could’t stop eating until the jar was empty. If you ever make them, enjoy them. Have a wonderful day.

  6. It sounds very scary the playing around with the meat 😦 think I’ll stick with my local butcher, hopefully they don’t play with it. Biscuits look lovely 🙂

    1. Your local butcher is the best bet. Local butchers are scarce here. Thanks for stopping here. Hope you are keeping well? My thoughts are still with you. Wish you a peaceful week!

  7. I like the way you’ve started the post…good info to savor with these delicious looking cookies…a must try for me 🙂

    1. Hi I bet it’s now evening for you. I am having my morning coffee break. Thanks for your compliments and thanks for visiting this blog many times. Have a good night-hope I got it right.

    1. That is a great idea. I would like to bake with Macadamia and white chocolate, but even Macadamia on its own is superb. I love nuts. Thanks for that great idea, I shall make with Macadamia/white chocolate next time. Thanks for stopping by. Have a great week!

      1. I love Macadamia, the only snag is they are so expensive. I could eat two kilos in one day. I am going to try making the same with macadamia. I know I will love them coz I love both ingredients! Have a wonderful day and thank you so much for your continued support and friendship. I value friendships. Thanks for always making me smile or laugh too!

      1. Thanks for confirming this Combo is the best..I shall definitely make a white-Choco-Macademia combo and with cranberries too. I am sure I will like it coz I like them both. How are the boys? I shall be visiting your blog in an hours time. I have to pick the kids from school, today. Thanks for stopping by and have a pleasant day and an awesome week!

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