• 100g softened butter
  • 40g muscovado sugar
  • 40g golden caster sugar
  • 115g self-raising flour
  • 100g white chocolate, roughly chopped into chunks


  • STEP 1
    Preheat oven to 190C/fan 170C and grease two large baking sheets.
  • STEP 2
    Cream the butter and sugars together until pale and fluffy. Beat in the flour and then stir in the white chocolate chunks.
  • STEP 3
    Place heaped spoonfuls, around 10 for large cookies, onto the baking sheets well spread apart, and press down gently (do not completely flatten). Bake for 10-15 minutes or until spread out and a pale golden brown. Leave to cool slightly and then transfer them onto a rack and allow to cool completely (if you can wait!) before eating.

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