Ingredients

• 130 g unsalted butter, softened

• 150 g caster sugar

• 100 g light soft brown sugar

• 1 teaspoon vanilla bean paste

• 1 large egg, plus 1 egg yolk

• 275 g plain flour

• 1 teaspoon baking powder

• ½ teaspoon bicarbonate of soda

• ½ teaspoon fine sea salt

• 220 g white chocolate, roughly chopped

Method

Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for five minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a baking tray with baking paper. Use a spoon to portion out dough balls and place them on the tray. Leave the dough to chill in the fridge for three hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180°C. Bake the cookies in batches, leaving plenty of space between them as they will spread. Bake for 15 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving.