i use a food processor with the blade attachment in and its superbly quick.
oven to 160'c. sheet of parchment paper on a large baking tray.
in processor lob in 140g butter and 175g sugar (i use golden caster sugar instead of white as i find it tastier and less intense in sweetness but whatever works for you) whizz up for a min or two until combined.
add in one egg (i always use large hen eggs and havent ever done these with medium ones, so choice obviously up to you but i'm just writing what i do with this recipe of mine) whizz up again,
add in 225 self raising flour (u need the sr flour else they wont puff up and crack and get light inside) and 85g custard powder ( i use birds eye) i dont ever bother sieving. add 3/4 or so tsp of pucker vanilla extract (not vanilla 'essence' or 'flavouring' that stuff's rank) whizz up again until it starts to form a dough blob in the processor. remove, transfer to a large mixing bowl.
throw in a whole 100g pack of white chocolate chips. get your hands in or as i do (lob on a pair of those ghastly latex gloves, ive always got a box of 500 in the kitchen, good for everything in life, whether cooking or cleaning etc) squidge the chips into the dough with hands thoroughly, its really fun, i squidge the mixture between gloved fingers and try to distribute the chips evenly ish.
the dough is too soft and sticky to roll out, so i now just grab little walnut sized pieces and roll to a ball and press lightly on the paper'd tray for oven. a full sized baking sheet takes about 15 of them, but they have to have room to grow and spread when cooking otherwise they'll all join together, not necessarily a bad thing. ;-)
often there's lots of mixture left over, i just wrap that in clingfilm and lob in fridge or even freezer until a day or two later to repeat the ball/bake process. if freezing then just let come to fridge temp over night before using so they cook evenly.
i literally bake them only for 10mins on the dot but contrary to many books that will tell you not to look or open the door, well i dont adhere to that, i have a glass door so can see through but yes i open it now and again to really see how well they're doing, the worst that can happen is they might just need a min longer? whoopeee do. worth checking in my humble opinion. so colour wise they will turn creamy but you dont want to wait until they're golden, that'll be overcooked. they should have just cracked on top and start splitting, this is the time to remove them, else you'll have dark bottoms and no one likes that. lol. they'll be hugely soft to remove but need to go on a cooling rack, so i use a very wide palette knife to lift them off and lay carefully on rack. when cool, i keep mine in a tin lined with parchment, stops them going all soft or crumbly i find. i'm no expert of course, have made these literally more than a hundred times and simply find all this blurb typed in this message is what works for me. they're good in a tin for several days and only get better each day. also great crumbled over some stupendously posh icecream in a bowl as great dessert. ;-)
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 45 (62%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 70mg||2 %|
|Potassium 67mg||2 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 6.3g||9 %|
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Calories per serving: 72
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