White Chocolate Chip Cookies

• Into a medium bowl, sift the flour baking powder and salt. Use a whisk to combine. Set aside.
• Add the softened butter and both sugars into a large bowl and use an electric hand beater to cream until pale and fluffy, about 2-3 minutes.
• Add the egg and egg yolk and beat until combined. Scrape down the bowl and add the dry ingredients and white chocolate chips. Use a spatula to mix until a dough forms. Take care not to overwork otherwise you’ll end up with tough cookies.
• Use a medium scoop (about 2 tbsp) to scoop out 15 cookie dough balls. Place on a large baking tray lined with baking paper and chill in the fridge for 2 hours, overnight for a truly delicious and fudgy cookie experience!
• Preheat a fan-forced oven to 150C/300F (175C/350F with no fan). Space the cookies out onto two baking trays lined with baking paper. Bake one tray at a time in the middle rack for 10 minutes or until golden around the edges.
• Allow to cool for 15 minutes before transferring to cooling rack.