I rarely make American cookies, they are soft and I don’t like soft cookies. To eat soft and sweet things you have cakes, and muffins and brownies etc, cookies should be crunchy!
Even so I had some white chocolate in the pantry and I found this recipe that sounded good. Plus, the recipe (as usual) comes from an Italian blog so I started working hoping for the best ;)
My hopes were not disappointed, these cookies are GOOOOD and crunchy! They are also easy fast to make. There is one problem with these cookies though, they run out too fast ;)
- 100 gr sugar
- 100 gr butter
- 1 egg
- 1 pinch of salt
- 230 gr self-raising flour
- 100 gr white chocolate
Preheat the oven to 180°C (360°F).
In a tall bowl mix with an electric hand mixer sugar and butter (in chunks at room temperature) until the mixture becomes creamy.
Add one egg, one pinch of salt and mix some more until the egg is well blended and the mixture is even creamier (picture 1).
Add the flour and stir.
Add the white chocolate cut in small chunks and mix. The dough should be solid but soft.
Lay a sheet of parchment paper on a flat baking pan and begin to portion the dough into individual cookies. With a spoon grab chunks of dough, roll them into balls and lay them on the backing pan. Leave enough space between the cookies, we will press them down and they will rise in the oven taking more space.
Now press down your dough balls just a little bit and transfer to the oven. Bake at 180°C (360°F) for 15 minutes (or until they turn a nice golden color).
Let cool and enjoy!