Giant Thai Tea White Chocolate Cookies

• porties: 10 servings
• actieve tijd: 15 minutes
• totale tijd: 45 minutes

Ingrediënten

2 sticks unsalted butter (room temperature, (226g)

1 cup granulated sugar

1/4 cup light brown sugar (50g)

1 large egg

3 tbsp non-fat milk powder (optional, (24g)

1/2 tsp baking soda

3/4 tsp kosher salt

5 Thai tea bags (cut open)

2 tsp vanilla extract

2 cup all-purpose flour (260g)

8 oz white chocolate (broken)

flaky salt (garnish)

Instructies

In a large bowl, beat the butter and sugars together until light and fluffy with a hand mixer or stand mixer fitted with a paddle attachment.

Add the egg, baking soda, milk powder, kosher salt, Thai tea, and vanilla. Beat on medium for 30 seconds.

Add the flour and beat on low until almost no dry spots remain. Using a 1/3 cup measuring cup, portion out 100g balls of dough. Freeze for at least 30 minutes while you preheat the oven.

Preheat oven to 350F. Evenly space 4 dough balls to a parchment-lined half sheet tray (they spread A LOT and get very large). Bake for 10 minutes. Then pull the tray out and bang it against the counter to release air in the cookies and create ripples. Add white chocolate garnish on top. Bake for another 2 minutes and bang again. The cookies should be darker/firmer around the edges and firm yet with a gooey center (if the edges are still soft, bake another 2 minutes). Allow the cookies to cool completely on the sheet. Sprinkle with flaky salt.

Repeat with remaining cookies either on a new tray to make the baking process faster or by reusing the original tray if that's all you have. The cookies are best eaten within 2 days.