I have tried so many times to bake the perfect cookie and have never succeeded. None of the chocolate chip cookies I made ever turned out like the gooey, chewy, gorgeous cookies you can buy from supermarkets in a pack of 5 (you know the ones). That is, until I stumbled across another baking blog on Instagram, Jane’s Patisserie. On her Instagram were photos of some white chocolate, cranberry and cinnamon cookies that not only looked divine, but looked exactly like the supermarket cookies I longed to recreate! It’s safe to say that this is the recipe I have been searching for all this time, so thanks, Jane!
You can access her blog by clicking here.
I have taken her recipe and adapted it to suit student budgets. I had to leave out the dried cranberries because the best ones I could find, that weren’t part of a fruit & nut mix, would have made this recipe too pricey! I have also not included cinnamon in mine as I feel they complemented the cranberries, and so wouldn’t fit in as well without them! But of course, if you’re willing to splash on out on these cookies, include them – they’ll taste delicious!
Obviously, alternatively to adding white chocolate chips, you could add milk chocolate, dark chocolate or a mixture of the three chocolates! But white chocolate is my favourite, so it’s a no brainer for me!
MAKES: 20 cookies
2/3 baking trays
Large mixing bowl
135g Softened butter/margarine (I used Stork Baking Spread)
50g Soft dark brown sugar
110g Caster sugar
1 Beaten egg
1/2 tsp Vanilla essence
190g Plain flour
1/2 tsp Baking powder
100g White chocolate chips
100g Dried cranberries (optional)
1/2 tsp Cinnamon (optional)
Preheat the oven to 170 degrees and line baking trays with greaseproof/baking paper
- Using either an electric hand mixer or a wooden spoon, cream together the butter and sugar until pale
- Gradually and the beaten egg and beat to combine
- Sift in the dry ingredients (flour, baking powder and cinnamon if you’re using it) and use a wooden spoon to combine
- Add the white chocolate chips and cranberries (if you wish) and stir the mixture until they’re incorporated
- Portion out a tablespoon for each cookie on the baking trays, ensuring they are at least 5cm apart so they don’t fuse together in the oven
- Bake for 13-14 minutes if you like them gooey and chewy, or 16 minutes for more of a biscuity texture
- Leave to cool on the baking trays (alternatively, scoff them immediately)
Let’s work on the fact that Morrison’s white chocolate chip cookies cost 99p for 5, so 20 would cost you £3.96. Now I ask you, why on earth would you spend £4 on supermarket bought cookies when you could spend £1.90 making them yourself with the added bonuses of having fun, filling your house with gorgeous smells AND spoons and a bowl to lick… Go figure!
I challenge you to limit yourself to one of these cookies – it can’t be done.