225g salted butter
250g granulated sugar
215g light brown sugar
2 large eggs
250g plain flour (all purpose flour)
250g strong white flour (bread flour)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract
450g white chocolate (either chips or bar chocolate cut into chunks)
Preheat oven to 180°C/fan 160°C/gas 4/350°F. Line baking sheets with baking parchment if not using non-stick baking sheets.
In your largest mixing bowl, cream together the butter and sugars. Add eggs, one at a time, beating well between each addition.
Add flours, baking powder, bicarbonate of soda and vanilla. Mix until well combined into a thick dough. Add chocolate chunks, mixing in with hands if necessary.
Take balls about the size of a large walnut (mine weighed around 40g uncooked) and place well apart on baking sheets (they will spread).
Bake for 15 mins until just taking on a hint of colour. Cool slightly on baking sheets, before transferring to a wire rack to cool completely. These cookies freeze well in a Tupperware container.
Find more images from this photoshoot at Stocksy United.