These rustic buttery white chocolate chips cookies are so beautiful and irresistible that one leads to another. The quality of the chocolate, with a high percentage of vanilla, is the key to this recipe as an excellent quality of butter.
I very rarely use butter in my recipes. Yet, if it is of good quality and consumed in small quantities, some scientific studies have re-evaluated butter, recognizing it as having some important benefits.It contains vitamin A, vitamin D, vitamin K, vitamin E; and essential minerals such as: manganese, chromium, iodine, copper, zinc and selenium. It is also rich in carotene, an antioxidant that is also important for the immune system.
Butter contains a rare substance, present only in butter and cream. It is called the Wulzen factor (or stiffness factor), which protects the body from calcification of the joints, which leads to the onset of arthritis. This stiffness factor is found only in animal fats such as cream or unpasteurized milk.
The butter chosen for this recipe is organic, made with mountain milk.
Makes about 15 cookies
100 g (3½ oz) high quality organic butter at room temperature, cut into cubes
75 g (3 oz) coconut sugar
1 large organic free range egg, beaten
150 g (5 oz) white Farro flour, sifted
Pinch of sea salt
100 g (3½ oz) hazelnuts, peeled, toasted and chopped
150 g (5 oz) high quality vanilla white chocolate, chopped
- Knead the butter at room temperature with the sugar until it forms a creamy consistency.
- Add the egg and mix until dough is smooth. Add the flour, a pinch of salt and the hazelnuts. Add the white chocolate, roughly chopped, and work the dough until firm.
- Form small balls and place on a baking sheet, lined with parchment paper.
- Bake at 180°C (350°F) for 10–15minutes.