White chocolate chip cookies recipe
 Serve these white chocolate chip cookies with a glass of milk for the perfect after-school or work-break treat. It's nice to use a block of white chocolate cut into chunks as you get bigger pieces in the finished cookie, but feel free to use chocolate chips if that's easier. 130g/4¾oz unsalted butter, softened150g/5½oz caster sugar100g/3½oz light soft brown sugar1 tsp vanilla bean paste1 large free-range egg, plus 1 free-range egg yolk275g/9¾oz plain flour1 tsp baking powder½ tsp bicarbonate of soda½ tsp fine sea salt220g/7¾oz white chocolate, roughly chopped 130g/4¾oz unsalted butter, softened 150g/5½oz caster sugar 100g/3½oz light soft brown sugar 1 tsp vanilla bean paste 1 large free-range egg, plus 1 free-range egg yolk 275g/9¾oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 220g/7¾oz white chocolate, roughly chopped Method Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Recipe tips Feel free to swap the white chocolate for any other chocolate. If you don't want to make a big batch of cookies, you can freeze half the uncooked dough, either in one big roll or individually after step 2. Double wrap it in cling film to prevent freezer burn.