- 2 cups
plus 2 tablespoons (10 ounces) all-purpose flour
- 1
tablespoon baking powder
- ½
teaspoon kosher salt
- 9
tablespoons (4½ ounces) unsalted butter, softened
- ½ cup
plus 1 tablespoon (4½ ounces) light brown sugar
- ½ cup
plus 1½ tablespoons (4 ounces) superfine sugar
- Zest of
1 orange
- 1
extra-large egg
- Generous
1 cup (10 ounces) dried currants
- 5¼
ounces chopped white chocolate or white chocolate chips
Directions
- In a large bowl whisk together flour,
baking powder and salt.
- Use a large wooden spoon and large
mixing bowl (or a stand mixer fitted with paddle attachment,
on low speed) to cream butter with both types of sugar and
orange zest until creamy, but not too white and fluffy. Add
egg and beat until fully combined, then add flour mixture,
followed by currants and chopped white chocolate, and mix to
make an even dough.
- Use a #16 (¼ cup) scoop to form dough
into 16 large balls, each 1¾-2½ ounces. Set on a tray, cover
in plastic wrap and freeze at least 1 hour. You can make and
freeze the dough up to 3 months in advance. Once balls are
frozen, place in an airtight container or zip-top bag, and
return to freezer.
- Preheat oven to 400 degrees. Remove
dough balls from freezer and place 8 at a time on a baking
sheet, with plenty of space in between, as they will spread
quite a bit. (It is best to bake these from frozen so the
center stays gooey while the outside has crunch.)
- Bake in center of oven for 10 minutes,
then rotate baking sheet and bake until cookies have spread
and turned a light golden color but still feel soft, 5 minutes
more. Let cookies set on baking sheet before serving. They can
be stored in an airtight container for at least 3 days.
Adapted from “Honey
& Co. At Home” by Sarit Packer and Itamar Srulovich
(Pavilion)
This
recipe was published in: