Skip to main content
logo
Food Advertising by

White Choc Chip Cookies


I was browsing through a cook book  and spotted this cookie recipe using white choc chips.  As I've hardly baked with white choc chips before, I was very eager to try out this recipe.  These cookies are crunchy, from the walnuts and I notice that they taste a bit milky too, a contribution from the white choc chips, I presume.





Recipe for White Choc Chip Cookies  (adapted from 'Baking-200 Moreish & Comforting Recipes with modifications re the method)
    Ingredients
    • 250 gm plain flour
    • 1.1/2  tsp baking powder
    • 125 gm salted butter
    • 100 gm light brown sugar  (reduced from 150 gm)
    • 60 ml vegetable oil
    • 1 egg
    • 1/2 tsp vanilla
    • 130 gm white choc chips  (reduced from 180 gm)
    • 70 gm chopped walnuts, lightly toasted  (reduced from 120 gm)
    Method
    1. Sift flour with baking powder, set aside.
    2. Beat butter, oil and brown sugar till light and creamy.
    3. Add the egg and vanilla beating till just blended.
    4. Fold in flour mixture, choc chips and nuts.
    5. Chill the dough in the fridge for about an hour.
    6. Drop rounded teaspoons onto a paperlined baking tray.
    7. Bake in a preheated oven @ 190 deg.C for about 8 to 10 mins. till the edges are just golden brown or a bit longer if you want a more crunchy cookie.
    8. Let cool in tray before transferring them onto a wire rack to cool completely.
    9. Store cookies in a cookie jar.
    10. Yield :  20 to 25 cookies depending on size.



    I'm linking this post to Aspiring Bakers #36: Choc-a-cookie (October 2013)

    and also to

    Cook-Your-Books #5 hosted by Kitchen Flavours

     photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Comments

  1. My husband is a huge fan of white chocolate. These cookies are perfect for him.

    ReplyDelete
    Replies
    1. Those who like white chocs will love this cookie.

      Delete
  2. I always wonder whether Chocolate Chip Cookies made with white chocolate would taste different, Cheah. I really should just try them and find out!

    Thanks for sharing this recipe Cheah. You may have convinced me to give White Chocolate Chip Cookies a try!!!

    ReplyDelete
    Replies
    1. Yes, give it a try to find out the difference.

      Delete
  3. Cheah, Would love to have a picece of these cookies as I've never used white chocolate in cookies before,

    ReplyDelete
  4. Hi Cheah, I know this is nice. I love walnuts what more with white choc chips.

    ReplyDelete
    Replies
    1. Most of the time, cookies with nuts and choc chips will not disappoint you.

      Delete
  5. Hi Cheah,
    Your cookies looks yummy! My kids would love these cookies!
    Thank you for sharing with CYB!

    ReplyDelete
  6. Hi Cheah, you cookies look so addictive and delightful. Guess hard to stop eating. Very nice pictures, like 3D. :))

    Have a great week ahead.

    ReplyDelete
    Replies
    1. Thanks for the compliment, Amelia. You enjoy your weekend too!

      Delete
  7. Hi Cheah
    Your chocolate chips cookies looks so GOOD! Using white chocolate instead of the dark chocolate give another different "feeling" . I like how it look. Have a wonderful weekend Cheah.

    ReplyDelete
    Replies
    1. Yes, must try to find out the difference in taste. You have a great weekend too, Mel!

      Delete
  8. Nice cookies - tomorrow I also making cookies. Yum, yum ...

    ReplyDelete
  9. I haven't tried using oil in choc chip cookies. White chocolate and walnut sounds good.

    ReplyDelete
    Replies
    1. Maybe you should try it once and see whether you like it or not.

      Delete
  10. Dear Cheah,

    I love white chocolate and these cookies can be very dangerous to me.

    ReplyDelete
    Replies
    1. Ha, ha, if it's your favourite, then I can understand why they're dangerous!

      Delete
  11. Yummy cookies, Cheah! I must look for white chocolate chips.

    ReplyDelete
  12. it's good to have a change from the usual dark choc chips....also i tend to associate white choc cookies with valentine's day :)

    ReplyDelete
    Replies
    1. So, maybe you should make some and surprise your hubby on Valentine's day, Lena!

      Delete
  13. soft delicious cookies looks wonderful

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …