This is a very special festive treat. To make chocolate cookies, coco powder are commonly used to give an attractive look and brownish color. Here I made a little tweak of using brown sugar to replace the coco powder. The flavor of white chocolate blends with the aroma of brown sugar so well.
I made two dozens of these special cookies just in case of any friends of mine dropping by during Christmas holidays.
- 115 gm butter, softened
- 80 gm brown sugar
- 20 gm white sugar
- 1 egg, lightly whisked
- 1 Tbsp milk
- 1 tsp vanilla extract
- 150 gm all-purpose flour
- 3 gm baking soda
- 2 gm salt, optional
- 2/3 cup white chocolate chips
- Preheat oven to 190C.
- In a large bowl, cream the butter, brown sugar and white sugar until smooth. Add whisked egg, and stir in milk and vanilla extract.
- Sifted together the flour, baking soda and salt, and add to the sugar mixture a bit at a time until all ingredients well blended. Fold in white chocolate chips. Let chill for 30 minutes in the fridge.
- Line a baking paper on a baking pan and place rounded tablespoons down on the baking paper, each cookie at least 3 inches apart. Bake for 10 to 12 minutes in the preheated oven for chewy cookie or 14 minutes for a crunchy and firmer cookie.
- Let cool for 1 to 2 minute(s), then transfer to a wire rack to cool completely. Store in tightly sealed container.