Caramelised white chocolate cookies

Method

• step 1

  To caramelise the chocolate, heat the oven to 140C/fan 120C/gas 1. Put the chocolate into an ovenproof baking dish. Cook in the oven for about 40-45 minutes. Every 5-10 minutes take the dish out and stir everything around. It should gradually melt and take on a caramelised toffee-brown colour. Once it has reached this colour, scrape it onto a piece of parchment and let it cool completely and harden. Chop it into small chunks.

• step 2

  Heat the oven to 190C/fan 170C/gas 5. Beat the butter and sugars together until the mixture is light and creamy, then beat in the egg and add the vanilla extract and the milk.

• step 3

  Mix the flour into the mixture to make a stiffish dough, then add the chocolate chunks and work them in.

• step 4

  Line a baking sheet with baking paper or a silicone baking mat, scoop out the dough in tablespoons and roll each into a ball. Sit these about 8cm apart as they will spread out as they cook. Press a fork onto each ball to flatten it out slightly.

• step 5

  Bake for 10 minutes, or until golden, rest them for a couple of minutes before lifting them off the tray onto a rack to cool. Repeat with the remaining mixture.

  Cook's notes

  This method for caramelising white chocolate works best with a high cocoa butter white chocolate. You can still caramelise white chocolate with lower cocoa butter by baking it, but don’t stir it as it doesn’t melt evenly. Check the chunks as the outsides remain chalky but they will change colour to dark golden inside.