Laura’s Lockdown Cookie Recipe: White Choci Chippi Cookies

Lockdown has seen us all make, bake, and create food and treats that we wouldn’t have otherwise done before what with having more time at home and less time out and about.  I mean who hasn’t made a Banana Bread this year?  So here is our much-enjoyed lockdown cookie recipe: White Choci Chippi Cookies.

When I owned cafes, we used to make these cookies daily.  They are best eaten on the same day as making however do store for around 24 hours in an airtight box. 

I hope you enjoy our lockdown cookie recipe!


White Chocolate Chip Cookies


→ Melt 150g of butter in the microwave. 

→ Add 150g of brown sugar, mix well.

→ Then add 1 teaspoon of vanilla essence

→ Finally add 200g of self-raising flour and a good handful of white chocolate chip budlets.


Mix with hand until creating one big ball of dough


You have to work quickly here as the butter will start to solidify again and it makes the dough harder to work with as it gets crumbly.


Divide the dough into 12 balls.


Place the balls on a baking tray that has been lined with baking paper.  The baking paper does not need to be greased as well as this will make the cookies bubble and burn on the edges.


With your hand shape each cookie into a round flat.  Use your fingers to spread out the dough to make a large cookie ensuring there are no cracks around the edges.


Bake for 7 minutes at 180.


Bring the cookies out of the oven.  They will be warm and soft so leave to cool before moving.


Eat once cooled and if any left store in an airtight container.

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