• 50 g (2 oz) slightly salted butter, softened
  • 125 g (4 oz) light muscovado sugar
  • 1 egg, beaten
  • 150 g (5 oz) self-raising flour
  • 150 g (5 oz) white chocolate chips or white chocolate, chopped

Beat together the butter and sugar in a bowl until combined. Beat in the egg until smooth and creamy. Add the flour and chocolate to the bowl and mix to a paste.

Roll heaped teaspoonfuls of the mixture into balls and place, well spaced apart, on 2 greased baking sheets.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes or until the cookies have spread and are pale golden. Leave to harden on the sheets for 2 minutes, then transfer to a wire rack to cool.

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