Anybody who knows me will know that have a major sweet tooth (borderline problematic but let's pretend it's all under control). This also means that I adore baking and have done since I can remember, although I don't get much chance to lately.
I recently picked up Tanya Burrs new book 'Love, Tanya' and couldn't wait to try out some of the lovely recipes she had included within the book. I decided to bake her ever so famous milk and white chocolate cookies. These cookies are so simple to make, require only a handful of ingredients and taste so delicious.
To make 10 (quite large) cookies, you will need:
200g butter
300g Caster Sugar
1 Large egg
325g self-raising flour
A dash of milk (optional)
200g white chocolate
200g milk chocolate (I chose Cadbury's dairy milk)
1 Large egg
325g self-raising flour
A dash of milk (optional)
200g white chocolate
200g milk chocolate (I chose Cadbury's dairy milk)
First of all, preheat your oven to 200°c and then start by whisking the butter (room temperature) and sugar together until it becomes pale and creamy. Crack the egg in and mix it through. Gradually add the flour bit by bit until it's all mixed together.
The mixture should look something like the above. If it looks too dry, add a splash of milk until you get the right consistency. If the mixture is too sticky then just add a little bit more flour. Then, with clean hands break up the chocolate into chunks and add to the mixture, grabbing the dough from underneath to ensure chocolately goodness throughout. Tanya uses 200g of each chocolate but I opted for about 100g as 200 seemed slightly too much. Of course this is personal preference so do as you please!
Shape the dough into ten balls using your hands and out them onto a baking tray lined with gressproof paper. I would recommend flattening the balls slightly as it will make them bake evenly and make them thinner. I found that the balls shown in the photo below made cookies a bit too thick for my liking.
Bake for 10-12 minutes and not a second longer! They will look as if they need more time and feel really gooey but have faith! The result when they have cooled will be perfectly soft on the inside and crunchy on the outside style cookies.
So there it is, a very simple and delicious recipe from the lovely Tanya burr. I've made these multiple ones for my family and they go down so well each time!
Let me know if you have a major sweet tooth like myself and what your favourite recipes to make I'm the comments!
Shannon x
