White Lime Chocolate Chip Cookies

White Lime Cookies

Cookies are one of those foods that I don’t bake very often, and whenever I do, I always wonder why I don’t make them more. They are simple, require few ingredients, and are loved by all the whole family.

There a couple of methods I use, depending on what mood I am in, and this method is quick and works well. The dough can be a touch softer when I beat the butter and sugar together first, but works out the same in the end.

White Lime Chocolate Chip Cookies ingredients:

  • 225g / 8oz caster sugar
  • 300g /10oz plain flour (sifted)
  • 200g /7oz butter, melted
  • 1tsp vanilla extract
  • 1tsp of baking powder
  • A pinch of salt
  • 1 egg
  • 200g white lime chocolate (2 of our 100g bars) chopped into small pieces.
  • half a tsp of lemon essence/extract (optional)

White Lime Chocolate Chip Cookies method:

  1. Preheat the oven to 170 c/ 325F/ Gas mark 3
  2. Place the butter and sugar  in a bowl and beat together until light and fluffy – an electric beater is good here to take some of the hard work out of it!
  3. Sift the flour, baking powder, vanilla (if using vanilla paste, just reduce the paste to a smaller amount) and salt together and add to the sugar and butter mixture.
  4. Add the egg, the lemon extract (optional) and the White Lime chocolate pieces to the mixture and mix together into a dough like consistency.
  5. Once you have the perfect dough, knead the dough using your hands. You may need to operate a “hands off” approach here, as it never fails to amaze me just how popular the cookie dough is with my daughters!
  6. Roll pieces of the dough into small balls, (they will spread out during cooking). Here’s a handy tip – use a small ice cream scoop to get all your dough balls to an even size. Place the dough balls on a plate and then put them into the fridge. Personally I like to leave them in the fridge for at least a couple of hours to go very firm, but you don’t have to. You can also cover in cling film and pop into the freezer for half an hour. I think leaving them to firm up helps them retain a better shape during cooking, but if you can’t wait, it really won’t spoil the cookies.
  7. Pop them on a baking tray on top of baking paper, and make sure they have plenty of room so they don’t melt into one large cookie!
  8. Pop them into the oven and bake for 10 – 12 mins, until the edges are a little golden.
  9. Once removed from the oven, leave on the tray for a few minutes and then transfer using a spatula to a wire rack. This may not be a necessary stage, as often in our house they don’t get to the stage of being transferred, as they are taken off the tray and eaten whilst still warm.

Remember, you don’t need to worry if you don’t have the White Lime chocolate in the cupboard, you can replace the White Lime with any of our delicious flavoured bars that you have handy.