Tanya Burr's White and Milk Chocolate Cookies

Hello beauties!
Last weekend I baked my favourite cookies - Tanya Burr's White and Milk Chocolate Cookies. I got so many lovely comments I thought I'd share the recipe with you today. They are super quick and easy to make but full of gooey chocolate goodness. 

Tanya Burr's White & Milk Chocolate Cookies


  • 200g butter
  • 300g caster sugar
  • 1 large egg
  • 325g self-raising flour
  • A dash of milk  (if necessary)
  • 200g white chocolate
  • 200g milk chocolate
Preheat the oven to 200 degrees Celsius. Place butter and sugar in a mixing bowl and beat until smooth. It will be easier if the butter is at room temperature. Crack the egg and add it to the mixture. Once it is all mixed, gradually add the flour. If the mixture is too dry, add a dash of milk. My mixture was quite crumbly so I probably could have added in a little bit more milk. You want the dough to be firm enough to knead together to create your cookies.Next, break up the chocolate into chunks and add it in to the mixture. Once mixed, make pieces into little balls (about a handful) and place on a lined baking tray. Make sure to spread the cookies out so there is enough room for them to get bigger. I usually put about six cookies per baking tray (the mixture makes around 12). Bake for 10-12 minutes. They might not look like they are quite done when you pull them out, but after you let them cool for 20 minutes, they will be perfect. Crispy on the outside and gooey in the middle. Yum. 
xxx Hayley 

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