A delicious buttery cookie recipe packed with sweet white chocolate and spicy cinnamon. It is a beautiful combination. These cookies are super buttery, enjoy them with a fresh cold glass of favourite milk. This recipe makes approximately 8 cookies.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
155g
white flour
1/2 tsp
baking powder
1
egg
200g
white chocolate pieces
3.5oz
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
5.43oz
white flour
1/2 tsp
baking powder
1
egg
7oz
white chocolate pieces
Utensils
Step 1
Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the melted butter and pulse for a few seconds to mix the butter and sugar into a paste.
Step 2
Sift the salt, cinnamon, flour and baking powder over the butter paste and select low for 30-45 seconds.
Step 3
Lastly add the egg and select low again for 30 seconds to mix.
Step 4
Add the chocolate pieces and mix them in the cookie though with a spoon.
Step 5
Using an ice-cream scoop, create cookie dough balls, place them on a plate and place in the fridge for approximately 1 hour.
Step 6
Preheat the oven to 180c degrees, line a baking tray with greaseproof paper and place the cookie dough on the tray with a good gap in between each cookie as they will expand.
Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the melted butter and pulse for a few seconds to mix the butter and sugar into a paste.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
155g
white flour
1/2 tsp
baking powder
1
egg
200g
white chocolate pieces
3.5oz
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
5.43oz
white flour
1/2 tsp
baking powder
1
egg
7oz
white chocolate pieces
Step 2 of 7
Sift the salt, cinnamon, flour and baking powder over the butter paste and select low for 30-45 seconds.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
155g
white flour
1/2 tsp
baking powder
1
egg
200g
white chocolate pieces
3.5oz
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
5.43oz
white flour
1/2 tsp
baking powder
1
egg
7oz
white chocolate pieces
Step 3 of 7
Lastly add the egg and select low again for 30 seconds to mix.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
155g
white flour
1/2 tsp
baking powder
1
egg
200g
white chocolate pieces
3.5oz
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
5.43oz
white flour
1/2 tsp
baking powder
1
egg
7oz
white chocolate pieces
Step 4 of 7
Add the chocolate pieces and mix them in the cookie though with a spoon.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
155g
white flour
1/2 tsp
baking powder
1
egg
200g
white chocolate pieces
3.5oz
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
5.43oz
white flour
1/2 tsp
baking powder
1
egg
7oz
white chocolate pieces
Step 5 of 7
Using an ice-cream scoop, create cookie dough balls, place them on a plate and place in the fridge for approximately 1 hour.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
155g
white flour
1/2 tsp
baking powder
1
egg
200g
white chocolate pieces
3.5oz
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
1 1/2 tsp
ground cinnamon
5.43oz
white flour
1/2 tsp
baking powder
1
egg
7oz
white chocolate pieces
Step 6 of 7
Preheat the oven to 180c degrees, line a baking tray with greaseproof paper and place the cookie dough on the tray with a good gap in between each cookie as they will expand.
