I have made several versions of these cookies over the past few months, changing the type of chocolate used, adding different types of nuts etc., and they always come out tasting great. Always.
So, what is the secret, you might ask? What guarantees perfect cookies every time? The answer is actually pretty simple, although some of you might not like it. The secret to an amazing cookie is an equal ratio of butter and sugar, and the two combined should weigh more than the flour. In other words, sugar and fat taste great. It is hardly breaking news, but it still remains true!
You will need (for 20 cookies):
125 g caster sugar
125 g brown sugar
250 g butter, softened
2 pinches bicarbonate of soda
400 g plain flour
200 g good quality white chocolate, chopped
zest 1 orange, thinly cut
Mix the butter and sugars thoroughly, until light and fluffy. Add the eggs one by one, beating well inbetween each addition.
Add the flour and bicard gradually, mixing well, then fold in the chocolate and zest. Cover the bowl with cling film and refrigerate for 1h.
Preheat the oven to 200ºC/fan 190ºC/ gas 6. Line two baking sheets with baking paper.
Divide the dough into 4 equal parts, roll each into a log, and cut each log into 5 roughly equal slices. Shape each slice into a little ball, and arrange these balls onto the prepared trays, squashing them a little as you go.
Bake for 9-10 min until lightly golden on the edges and still soft in the centre. Cool on a wire rack.