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A few weeks ago I made brownie cookies, I thought it would be fun to make white chocolate ones too…so blondie cookies.
These were so easy to make and they tasted soooo good.
They were crispy on the outside, fudgy in the centre and a little chewy!
Making the batter is super easy, and you only need a few basic ingredients for it.
Here’s what you will need:
- White chocolate
- Unsalted butter – I always like to use unsalted butter so that I can control the amount of salt in the recipe, but salted butter does work too. Just make sure not to add any extra salt.
- An egg
- Sugar – I used granulated sugar, but caster sugar works too.
- Vanilla extract
- Plain flour – also known as all purpose flour.
- Baking powder
- Salt – a small amount to help enhance the flavours. Don’t add this if you are using salted butter.
My favourite part of these cookies, and the brownies cookies I made, is the crinkly top.
IT TASTES SO NICE and I think it looks pretty too.
To achieve this, we’re going to whip the egg and sugar together for about 5 minutes.
This is going to dissolve the sugar, which then gives the cookies the crinkly top after they have been baked.
I don’t know why dissolving the sugar gives them a crinkly top, but it does, so I’m not gonna question is.
Just a heads up, even though we are making cookies, don’t expect this batter to look like your typical cookie dough.
It is going to be much softer, but that’s how it’s supposed to be so don’t be alarmed.
There are a few ways to form these cookies.
The best way is to get a piping bag and add a large round tip into this.
Add your batter into this piping bag, then pipe 6 mounds of the batter onto a large baking paper lined tray.
Again, I think this is the best way to form them, you get the best shapes this way.
BUTTT if you don’t have a piping bag, you could also use an ice cream scoop, or just a spoon.
Add 6 dollops of the batter onto your tray and then you’re good to go. Your cookies won’t be as round, but that’s ok they’ll still taste great.
Once you cookies have baked, MAKE SURE TO LEAVE THEM ON THE TRAY TO SET UP.
Your cookies will be very soft after they come out of the oven, if you try picking them up they will fall apart.
So it’s important to leave them to set up on the tray for about 20 minutes.
Then after, they are finally done!
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4.4 from 14 votes
Ingredients
Makes: 6 cookies
100 g white chocolate
60 g unsalted butter
1 egg
100 g granulated sugar
1 teaspoon vanilla extract
160 g plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Directions
- Start by pre-heating your oven to 180c/350f. Also line a large baking tray with some baking paper, leave this aside.
- In a pot, add the white chocolate and butter. Place this on medium heat and heat until both the chocolate and butter has melted. You can also just do this in a bowl, in your microwave.
- In a large bowl, add the egg, sugar and vanilla. Beat these together on high speed for 3-5 minutes. The mixture should lighten in colour and almost double in volume.
- Pour the cooled down melted chocolate and butter mixture into this. Fold this in, until combined.
- Add the flour, baking powder and salt into this. Fold everything together until you can no longer see any flour.
- I added this batter into a piping bag that was fitted with a large round tip, then piped 6 mounds of the batter onto my trays. You could also use an ice cream scoop or just a spoon to do this, but piping them will give you the best shapes. Also, make sure to leave gaps between the mounds so the cookies have room to spread as they bake.
- Bake these in your pre-heated oven for around 18-20 minutes.
- Once baked, I sprinkled some flaky salt over them. This is optional.
- The cookies will be too soft to pick up at first, so let them cool down on the tray for about 20 minutes so they can set up.
- After they have set up, you can eat them. Enjoy!
