These milk and white chocolate Tanya Burr cookies are soft, chewy and extra-large! They're super easy to make and they're guaranteed to be a hit with everyone who tries them.
Does anyone else remember the early YouTube days? I first got hooked on YouTube in 2013, thanks to the baking videos that Tanya Burr and Zoe Sugg (AKA Zoella) were making at the time. One of my favourite recipes from that time was Tanya Burr's milk and white chocolate cookies. I made them for a party recently and when I remembered how good they were, I just HAD to share them!
I also recall seeing Zoella making Tanya Burr's triple chocolate cookies but I can't seem to find the video on YouTube anymore so I've included instructions on how to make them further down in this post.
Ingredients
- Butter: I recommend leaving your butter out at room temperature for about an hour or so before baking, which will make it easier to mix with the sugar. If you're struggling to mix it, you can use an electric whisk to speed things along.
- Sugar: This recipe calls for caster sugar which is also known as superfine sugar for any American readers.
- Egg: You'll need 1 medium egg for these cookies. This helps create that soft, chewy, bakery-style texture.
- Vanilla extract: Tanya's recipe doesn't call for this but I added it for a little extra flavour.
- Self-raising flour: It's unusual for cookie recipes to call for self-raising flour but I personally think it is a total game changer! This helps them to become light and fluffy without having to add any baking powder.
- Milk and white chocolate: You'll need A LOT of chocolate to make Tanya Burr's cookie recipe. You can use any chocolate you like but I used Galaxy and Milky Bar. It's best to break the chocolate into segments rather than chopping it up, so you get plenty of nice chunky pieces in there.
- Milk: Tanya also notes that you may need a small splash of milk to help your dough stick together but in my experience, if your butter is soft enough, the dough usually comes together fine without it.
Equipment
- Mixing bowl: A large one, for making the cookie dough in.
- Utensils: A wooden spoon and a teaspoon.
- Electric whisk: Not essential but this makes it a lot easier to mix the butter and sugar together.
- Baking tray: A large one, or even two. These are VERY large cookies so you don't want to place them too closely on the tray or they'll stick together. I usually bake 4-5 at a time.
- Baking paper: To prevent sticking.
How to make Tanya Burr Cookies
Step 1: Preheat your oven to 180°C and line a large baking tray or two with baking paper.
Step 2: In a large bowl, cream together 200g of butter and 300g of caster sugar until it looks pale and fluffy. As I mentioned above, you can use an electric whisk if you're having trouble mixing it fully.
Step 3: Add 1 teaspoon of vanilla extract and 1 egg. Mix well.
Step 4: Add 325g of self-raising flour. Mix it into the wet mixture then use your hands to press it together into a ball of dough. If the dough is too dry, add a splash of milk. If it's too wet, add more self-raising flour.
Step 5: Break 400g of milk and white chocolate into segments then gently knead the them into the dough.
Step 6: Divide the dough into 10 equal-sized pieces and roll each piece into a ball. Place the balls onto your baking tray, with plenty of space in between to allow for spreading. I find 4-5 per tray works best.
Step 7: Bake the cookies on the middle shelf in the oven for 10-12 minutes. It's important to note that the cookies will look pale and underbaked when you first take them out. Do not keep baking them, as they'll end up burnt and crunchy once they've cooled! You'll know they're done when they're slightly firm around the edges.
Step 8: Leave the cookies to cool completely before removing them from the tray.
Top tips
- Use an electric whisk to mix the butter and the sugar together. The ratio of sugar to butter is higher than a typical cookie recipe so it can be a bit tricky to mix by hand.
- Bake 4-5 cookies per tray which will leave plenty of space for them to spread without sticking together.
- If you're using a non-stick cookie tray, reduce the baking time by 2 minutes as they'll bake faster.
- The cookies will look pale and underbaked when the baking time is up but resist the urge to keep baking! The cookies will continue to bake for a few minutes once removed from the oven so they will become firm once cool.
- To make Tanya's triple chocolate cookies, use 275g of self-raising flour instead of 325g and add 75g of cocoa powder to the recipe. The baking temperature goes up to 200°C but the baking time stays the same at 10-12 minutes. You can add milk, dark or white chocolate chunks to this dough, or even a mix of all 3.
FAQ
If you keep them in an airtight container or wrap them tightly in tinfoil, the cookies will last for about 4-5 days.
Yes, I often freeze these cookies. You can put them into an airtight container or wrap them in tinfoil and freeze them for up to 3 months. When you're ready to eat them, let them sit at room temperature for an hour or so until fully defrosted. Do not refreeze.
Yes, with just a few simple swaps. All you need to do is switch the butter out for a dairy-free alternative (the blocky types are best), the chocolate for vegan chocolate, and swap the egg for a flax egg. To make a flax egg, just mix 1 tablespoon of ground flaxseeds with 2 tablespoons of cold water and let it sit for 5 minutes until thick. Then just add it as instructed in the recipe when egg is called for.
More cookie recipes
I hope you enjoy these Tanya Burr cookies! If you find this post useful, please give this post a share using the share buttons on this page. Happy baking!
Tanya Burr Cookies (Milk And White Chocolate)
Ingredients
- 200 g Butter, softened
- 300 g Caster sugar
- 1 Teaspoon Vanilla extract
- 1 Medium Egg
- 325 g Self-raising flour
- 400 g Milk and white chocolate bars, broken into segments
Instructions
- Preheat your oven to 180°C and line a large baking tray or two with baking paper.
- In a large bowl, cream the butter and sugar together. You can use an electric whisk to make this step easier.
- Add the vanilla extract and the egg and whisk again.
- Add all of the flour. Mix it into the wet mixture and when it starts to stick together, use your hands to press it into a ball of dough.
- Add the chopped chocolate and gently knead it into the dough.
- Divide the dough into 10 equal-sized pieces and roll into balls.
- Place the cookies on the baking tray, making sure to leave plenty of space in between to allow for spreading- these cookies are HUGE! I usually make 4 or 5 per tray.
- Bake the cookies for 10-12 minutes until slightly firm around the edges. They will look pale and undercooked when they come out of the oven but resist the urge to keep baking them or they'll end up crunchy!
- Leave the cookies on the baking tray until completely cool before enjoying.
Video
Notes
- For triple chocolate Tanya Burr cookies, swap out 75g of the flour for cocoa powder and bake at 200°C for 10-12 minutes.
- Store in an airtight container at room temperature for up to 4 days.
- Recipe by Tanya Burr.
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