A little salt is vital for almost any dessert. In these white chocolate cookies, it brings out the flavor of chocolate and even flour.
250 g unsalted butter, cut into cubes
1 cup (200g) sweet brown sugar
¼ cup (60 g) caster sugar
400g plain flour
1 tablespoon baking powder
1½ tsp salt flakes plus extra for sprinkling
300 g white chocolate chips, chopped white chocolate or a mixture
1. Heat your oven to 200C convection heat (220C conventional). Combine the butter and sugars in the bowl of a stand mixer and beat on high speed using the spatula for about 5 minutes. Add the eggs and beat until combined.
2. Add flour, baking powder and salt and stir gently until just combined. Fold through the chocolate. Take large balls of dough (about a third to a half cup) and place them on a lined baking sheet, leaving enough space between them for the mixture to spread out. Sprinkle with more salt and bake for 15-20 minutes until golden brown, then remove from oven. While they are still soft, use a round cookie cutter to shape the cookies into rounds – not by cutting them but by placing a cookie cutter of the same size over the entire cookie and pushing the cookie down. inside using the inside of the cookie cutter in a circular motion. Let cool on the baking sheet for 10-15 minutes until the cookie is firm.
Adam’s advice The reason unsalted butter is often preferred over salted when cooking has to do not so much with the salt content as with the water content, with unsalted butter tending to retain less water.
Also try Adam Liaw’s Fisherman’s Pie