Ok, I have a confession to make: I love White Chocolate. What can I say. I am just human with all the faults that come with it. I know perfectly well that white chocolate isn’t actually chocolate but cocoa butter (when you are lucky) or vegetable fat (the most common) and yet, I can’t resist a chewy white chocolate chip cookie. Mind you, I won’t eat a bar of white chocolate but anything that includes it, is mine.
A few weeks back, I shared a tasty white chocolate chip cookie that I love making (and of course eating). For this week’s challenge, I thought I try something new by using melted chocolate in normal cookie dough.
White Chocolate Melts
- 150g white chocolate, melted and slightly cooled
- 115g butter, room temperature
- 115g caster sugar
- 2 eggs
- 225g plain flour
- icing sugar to dust (optional)
In a bowl, beat together the butter and sugar until light and fluffy and pale in colour. Beat in the eggs.
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Sift the flour over the butter mix and mix in well to combine the flour and butter mix. Add the chocolate and mix well to create a smooth dough. Wrap in clingfilm and chill in the fridge for an hour.
Preheat the oven to 180ÂșC.
Roll walnut sized dough into rounds and place on a baking sheet (I always place a lining on the tray), leaving space between each as the dough will spread. Bake for approx. 12-14 minutes – keep in mind, the cookies won’t brown.
Remove from the oven and transfer to a wire rack to cool. Dust with icing sugar if using.