3 1/2 tbsp unsalted butter
3 1/2 tbsp vegetable shortening
8 tbsp brown sugar (option to use moscovado sugar)
1 tsp vanilla
12 tbsp plain four
1 tsp baking powder
1/2 tsp salt
6 oz (175 g) white chocolate, cut into small chunks (option to use semi-sweet if you prefer the usual chocolate chip cookies)
Preheat oven at 180ºC / 350ºF (if using a fan oven 160ºC)
Combine the butter, shortening and sugar in a bowl and beat with an electric mixer until the mixture is smooth and fluffy. Add the egg and vanilla and continue to beat until all ingredients are well blended.
In another mixing bowl combine the dry ingredients - flour, baking powder and salt. Stir the flour mixture into the first mixture, then add the white chocolate chips.
Using two spoons, shape the dough into walnut sized balls (about 1 inch in diameter). Place on greased baking sheets. Make sure to space out the cookies as cookies will spread. Bake in preheated oven for about 14 minutes. Let the cookies cool on the sheets, then transfer them to wire rack. Store the cookies in an airtight container for up to a week.
Makes 24 cookies.
Original recipe from Annabel Karmel.