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Before starting this White Chocolate Cookies recipe, make sure you have organised all the necessary ingredients.
Sift the flour, baking powder and baking soda together. Set aside.
In the stand mixer recipient, place the soft butter, the brown sugar...
... and the castor sugar.
Using the flat beater, combine the ingredients until creamy and smooth.
Cut the vanilla pod lengthwise and scrape the seeds out.
Add the seeds to the preparation and continue beating...
... for a further 5 minutes.
One by one, incorporate the eggs.
Add the sifted ingredients...
... and mix for about 5 or 10 minutes.
Add the white chocolate chips and resume mixing, without grinding them.
Refrigerate the dough overnight.
Shape the dough into balls, then arrange them on a Silpat baking mat, placed on a perforated Silichef® baking sheet. The size of the balls varies according to how big you would like your cookies.
Bake at 170°C (gas 3) for 14 minutes.
... remove the cookies from the oven...
... and leave to cool before you detach them from the silicone mat.
Depending the desired texture (soft or crunchy), baking time can be shortened or extended. If you would like your cookies crunchier, bake them for a further 2 or 3 minutes.