White Chocolate Chip Cookies - an old favourite and a new one

Today I've got two choc chip cookie recipes to share with you - one is hands down my absolute fave cookie for any type of choc chip - I often make this with milk & dark, triple choc, caramel bits, or dark choc & ginger. This is a Nigella Recipe from Kitchen, and it has been thrashed again and again in my kitchen. The dough itself is one of the most delicious things you will ever taste (I have been known to bring slices of dough to my addicted workmates), and they are pretty quick to make as you don't have to cream the butter and sugar for ages. White Choc & Cranberry is our favourite combo though, and that's what I have made today:

The next one is a new recipe, and I think I'm onto a winner here - White Choc, Lime, Coconut & Oat. The recipe is quite similar to the one above - brown and white sugars - and I could tell it would be worth doing another batch when I read through this recipe (even though I had just made the ones above).They would still be delicious without the white choc, but the combination is really good - thankful for my bottle of Lime Oil for taking these cookies to a new level. Warning - the smell of these cooking is enough to make you want to devour about five in one sitting :)

Back to our old favourite:

White Chocolate & Cranberry Cookies

Adapted from Nigella Lawson's Kitchen
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
1 teaspoons Heilala Vanilla Paste
1 egg, fridge-cold
1 egg yolk, fridge-cold
300g plain flour
1/2 teaspoon baking soada
220g white chocolate, cut into chunks (Big or small, your call! I used Cadbury Dream)
3/4 cup dried Cranberries

Preheat the oven to 170C. Line a baking tray with baking paper or a silicone sheet.

Melt the butter and let it cool a bit.  Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
Slowly mix in the flour and baking soda until just blended, then fold in the chocolate chips (If you have a kitchen aid, do this on the lowest level).
Scoop the cookie dough into a quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. (I only 3/4 fill the scoop or measure otherwise they are huge)
Note: these taste even better if you wrap the dough in cling-film and refrigerate overnight - it helps the texture. You can also freeze the un-baked cookies at this point, then thaw and bake another day - this works really well too.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted.  Cool on the baking sheet for 5 minutes before transferring to wire racks.

Creamy deliciousness

Oatmeal Cookies with Lime, Coconut and White Chocolate

adapted from Two Peas and Their Pod

1/2 cup soft brown sugar
1/2 cup caster sugar
125g softened unsalted butter
1 egg
1 tsp. Heilala vanilla paste
Zest of 1 lime
3 capfuls of Lime Oil
pinch of Salt
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 1/4 cup plain flour
1 1/4 cup oats
About 3/4 cup coconut (I used coconut chips)
About 1 cup white chocolate chunks (or chips)
Cream the butter with the sugars until soft and creamy, using a mixer. Add in egg and vanilla and mix again, then lime zest and oil.  Mix briefly. 

In a separate bowl combine the salt, baking powder, soda, flour. Add to wet ingredients. 
Mix until blended. Add your oats and then your coconut and chocolate. 
Roll into balls and place on tray, flatten slightly with a fork.
Bake at 170 for 10-12 minutes - just lightly golden around edges (longer if you want them crisper, shorter if you like soft and chewy).

Coconuty-chocolatey-limey-brown-sugary-goodness