Here’s my first attempt at working the caramelised white chocolate into a cookie.
Based on a white chocolate cookie recipe from Mrs Fields Best Ever Cookie Book!, these showcase the distinct flavour of the caramelised white chocolate, without being overly sweet. As always, I’ve changed the methodology a bit, adding a long rest in the fridge before the dough is shaped and baked. I think it always results in a prettier cookie!
- 250g (1 cup) unsalted butter
- 375g (2½ cups) plain (AP) flour
- 1 teaspoon bicarbonate of soda (baking soda), sifted
- ¼ teaspoon fine sea salt
- 85g (3oz) caramelised white chocolate
- 110g (½ cup) white sugar
- 105g (½ cup, packed) brown sugar
- 2 large (59g) eggs, at room temperature
- 10g (2 teaspoons) vanilla extract (we always use homemade)
- 230g (8oz) dark chocolate chips, preferably 70% cacao
1. Cut a 60g (4 tablespoon) chunk off the butter and chop it into smaller pieces.
2. In a medium mixing bowl, whisk together the flour, sifted bicarb of soda, and salt. Stir in the dark chocolate chips.
3. Gently heat the caramelised white chocolate to soften if necessary. Scoop it into a small pyrex or ceramic bowl with the 60g butter and melt in the microwave in short bursts, being careful not to scorch the mixture. Stir until smooth and then allow to cool slightly.
4. In a large mixing bowl, beat the remaining butter with the two sugars until combined, but not fluffy. Beat the eggs in one at a time, beating well after each addition, then beat in the vanilla and the caramelised white chocolate mixture.
5. Add the flour and choc chips and mix until just combined. Scrape the dough into a container, cover and store in the fridge until firm, at least a couple of hours.
6. Preheat the oven to 150C (300F) with fan. Scoop rounded tablespoons of the stiff dough and roll into balls, placing them onto a baking sheet lined with parchment. Bake for 20 minutes, rotating the pans halfway through the baking time.
7. Cool the cookies on the tray for a minute, then transfer to a wire rack to cool completely. This recipe makes approximately 3 dozen cookies.
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
Can you pack up some and send them to me…please…
Sure Norma.. ;-)
No, she’s sending them to me……. I’m going on a long journey and I need a care package ;)
Ok..I’ll have to bake some more, which is fine, since I have quite a lot of caramelised white chocolate.. ;-)
These sound really delicious, and they look so good too!
Suelle, thank you! They are very nice – the boys enjoyed them a lot!
ohmygosh. these look INCREDIBLE!
Hi Casey, thanks for stopping by! :)
These look so decadent and amazing! I’ve never tried making caramelised white chocolate, what a delicious idea.
Maura, it came originally from Valrhona via David Lebovitz’ blog. I think they might use it to make truffle centres, which would be wickedly good!
Wow, I’d say your first use of the caramelised white chocolate was a success. These look wonderful.
Claire, thank you – it’s my first use for this batch of CWC, but I baked a CWC bundt cake with the earlier batches, which Big Boy went a bit crazy over. ;-)
How picture perfect these are Celia! Judging from the comments, I think you should start a mail-order business for Celia Care Cookies. You’ll make a fortune!
Becca, you’re so sweet, now if only I could find a way to package them without crumbling! :)
i’ve never been a big fan of chocolate chip biscuits but these sound and look delicious..i am going to make some and bag them up for my son who is a chocolate fiend..this way i wont eat them all myself but i still have the pleasure of making them..i might just try one or two first as a taste test! :) jane
Jane, you made me laugh – I keep stashing them away so I won’t eat them either. Luckily the boys don’t leave that many for me.. ;-)
Yum! I want one right now.
Sigh…if only you were closer, Deb.. ;-)
Thanks for doing the leg-work on this for us Celia – this is just what I’ve been waiting for. And you are so right about resting the dough – it makes a huge difference to the end product.
Amanda, it’s not quite the brownie recipe yet, I’m still trying to figure out how to do that…
These look SO tempting! I love Mrs Fields type cookies although they’re hard to stop at just one! :P
The problem is, they’re even edible frozen…don’t ask me how I know.. ;-)
LOL the boys tried it right? ;)
Yes, smarty, how did you know? Hehehe…
Probably not the best time to read your blog Celia, when I’m fighting a losing battle with going to the kitchen and finding something with a whole lot of sweetness. These biscuits would hit the spot perfectly!
Give in, Brydie! :) Have you tried making the caramelised white chocolate? I don’t know if Mr Choc is a white choc fan? It’s very moreish though…would be nice with strawberries! (As suggested by Bethany in last thread)
I can tell you that the caramelised white chocolate, dissolved into warm milk makes the day seem brighter and more appealing. I wonder if these cookies and milk would be close to heaven.
Moo, did it go well? I hope so.. :)
I can see my teens loving these. Not sure I have your patience to caramalise the white choc first though!
Sally, the original recipe was for regular white chocolate, which makes it much easier! Same quantities, straight substitution. :)
Yum, I can taste the chocolatey goodness. Im with Bec (Intolerant Chef). Where do we fill out an order form. :)
AJ, Becca, my dear ACT buddies. I often say to Pete that if Sydney and Canberra was just a little closer….I’d probably weigh 100kg.. ;-)
Perfect cookies!
Thanks Anna! These didn’t even make it down the road, the kids scoffed them! I think your handsome French hubby would like these, they’re a little reminiscent of his beloved confiture du lait… :)
yum *sends over empty plate* :)
Thanks Tandy…I’d fill it for you if I could! :)
Very pretty biscuits. You had no trouble finding something to make with your amazing caramelised white chocolate I see. Look and sound delicious and I’d love 1 or 2 or even 3 to nibble on right now – just taking a short break whilst working from home and need something to keep me going ;-)
Choc, they were very nice – note the “were”, the boys have scoffed them all.. :)
Interestingly, I baked them in two batches, one after a short rest in the fridge, and one when the dough was quite chilled and firm. The second batch (pictured above) was much better – the melted butter in the recipe made the first batch spread a lot and taste a little greasy.
Those would last about three seconds at our house. I would hide mine and not share. :-)
So room temp eggs? Hmm. Good idea. Maz.
Maz, the original recipe specified room temp eggs. I just take them out before I start and assume they’re close enough to the right temp when it’s time to include them. I’ve read somewhere that cold eggs don’t work as well – something about the protein strands being all seized up…
There is a real science to baking, isn’t there? M
Hi Celia. I made some chocolate chip cookies myself on the weekend from the Nigella Lawson cookbook ‘Kitchen’
Its a very simple recipie but it specifies cold from the fridge eggs. There is also no creaming butter and sugar – just melting the butter and mixing in the sugar.
They were hands down the best cookies I have EVER eaten.
Might have to make another batch this weekend.
Vita, that is unusual! I’ll look out for the recipe.. thanks!
A fine use for your caramelised white chocolate – they would be gone in a flash here!!
They didn’t last long here either, Chris! :)
Wow these cookies look fantastic!! Loving your blog and so glad to be your newest follower! Have a fabulous 4th of July weekend! :)
Thanks for stopping by, Kelly! Hope you had a good weekend as well…
Any type of choc chip cookies are delicious and these look super delicious!