Tanya Burr Cookie Recipe

This Tanya Burr cookie recipe is a replica of the milk and white chocolate cookies that filled both her baking book and YouTube channel for several years. The dough is rather easy: it consists of softened butter, creamed with caster sugar and one egg, and self-raising flour instead of plain flour and baking powder. This swap is the entire magic of texture. Self-rising flour gives a lighter, puffier cookie, where the middle stays soft while the edges set crisp. Instead of mini chips, you break bars of milk and white chocolate into big random pieces so that every cookie is flecked with melted pools when you bite in. The oven is hot at 200°C. Bake the cookies for a maximum of 10 minutes. When opening the door, they will seem pale and soft in the middle. Do not put them back in. As they cool, the tray solidifies them. Do not attempt to pick one up for at least 20 minutes. The batch yields 10 to 12 large cookies, depending on how deeply you scoop.

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