Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture.
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Ingredients
Method
- White Cookies with Dark Chocolate Chunks: Preheat oven 180C (fan-forced). Line three oven trays with baking paper.
- Place butter, sugars and vanilla in a large bowl and beat with a hand-held electric mixer or use a stand mixer. Beat until pale and creamy. Add egg and beat until combined.
- Add sifted flour, baking powder and bicarb to butter mixture and stir with a firm rubber spatula until combined and beginning to form a stiff dough. Use your hand to squeeze mixture into a sticky dough.
- Add chocolate and mix into dough with your hand.
- Use an ice cream scoop (see tip) to scoop mixture and place 6 cm apart onto prepared trays. Press dough down until 5cm in diameter. Refrigerate for 15 minutes until firm.
- Cook for 15-18 mins until lightly golden, swapping trays around halfway. Stand on trays for 15 minutes before transferring to a wire rack to cool.
Tips & Hints:
- Dark Cookies with White Chocolate Chunks: Make up to end of step 3. Sift 2 tablespoons cocoa over dough and mix with your hand until combined evenly. Add 200g chopped white chocolate. Mix with your hand to incorporate into dough. Continue from step 5.
- If you don’t have an ice cream scoop, use 2 heaped tablespoons of dough and roll into balls and put onto trays. Flatten and bake as above.
- White Cookies with Dark Chocolate Chunks: Preheat oven 180C (fan-forced). Line three oven trays with baking paper.
- Place butter, sugars and vanilla in a large bowl and beat with a hand-held electric mixer or use a stand mixer. Beat until pale and creamy. Add egg and beat until combined.
- Add sifted flour, baking powder and bicarb to butter mixture and stir with a firm rubber spatula until combined and beginning to form a stiff dough. Use your hand to squeeze mixture into a sticky dough.
- Add chocolate and mix into dough with your hand.
- Use an ice cream scoop (see tip) to scoop mixture and place 6 cm apart onto prepared trays. Press dough down until 5cm in diameter. Refrigerate for 15 minutes until firm.
- Cook for 15-18 mins until lightly golden, swapping trays around halfway. Stand on trays for 15 minutes before transferring to a wire rack to cool.
Tips & Hints:
- Dark Cookies with White Chocolate Chunks: Make up to end of step 3. Sift 2 tablespoons cocoa over dough and mix with your hand until combined evenly. Add 200g chopped white chocolate. Mix with your hand to incorporate into dough. Continue from step 5.
- If you don’t have an ice cream scoop, use 2 heaped tablespoons of dough and roll into balls and put onto trays. Flatten and bake as above.
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