Baking · Biscuits and Cookies · Chocolate

White Chocolate Cookies

Soft and cake-like cookies filled with white chocolate chips. This is a sponsored post in partnership with Bacofoil®. All views and opinions are my own.

I’m sure everyone is enjoying the return of The Great British Bake Off this year. So far I’ve loved seeing all this years bakers show-stopping creations, however something I’ve noticed is how many baking disasters there have been as a result of bakes sticking to the baking tins and trays.

Although it makes good TV viewing, it’s not something I want to experience in my kitchen. I have had in the past my fair share of this common problem with standard baking papers, until I discovered Bacofoil® Non-Stick Baking Paper.

If you were thinking all baking paper is the same, then it’s time to think again!

Bacofoil® Non-Stick Baking Paper is different to other baking papers I have used, this is because it has an innovative and unique Non-Stick textured surface, with little dimples, which means there is less surface area in contact with the bake so the food bakes evenly and just slides off making cake mess and cookie disasters with the baking papers I normally use a thing of the past.

It is also non-stick on both sides. The baking paper can be used for several batches of the same recipe being baked on the same baking tray/s. Once you’re done with your recipe, all you need to do is throw away. In the past I have used silicone baking mats, however these are usually quite expensive and I find they’re hard to clean properly.

The baking paper is multifunctional too! Not only can it be used to line cake tins and baking trays for savoury or sweet recipes, it can also be used to make tulip muffin cases, to roll out pastry or sugar-paste icing and you can even make a piping bag out of it for drizzling chocolate or icing.

To test out Bacofoil® Non-Stick Baking Paper I baked my favourite bakery-style chocolate chip cookies using delicious white chocolate and vanilla to flavour them. Cookie dough is notorious for being sticky and this cookie dough I made today is no exception, so I felt this was the perfect recipe to test out this product.

When preparing my cookies, the first thing I noticed was I didn’t need any additional preparation to the baking trays other than lining them with the baking paper – as it’s non-stick no extra butter is needed for greasing as I do with standard baking paper.

I waited with anticipation as my cookies baked, but I needn’t have worried as they came out of the oven looking perfect. After allowing my cookies to have a few minutes to cool on the baking tray, I took a spatula and lifted them off the tray with ease. Nothing had stuck, so I declared it a cookie triumph!

When I had finished baking my batch of white chocolate cookies, I pressed a few extra chocolate chips onto the top of each cookie for decoration purpose and then I simply removed the Bacofoil® Non-Stick Baking Paper from my baking trays and discarded it and returned my still clean baking trays to my baking cupboard.

My baking trays were pristine with no greasy marks as the baking paper prevented any of my cookies sticking and me having to use force to attempt to remove them the baking tray and causing a tear in the paper, which could lead to grease or oil seeping onto the baking tray/s making them dirty.

I love the fact it was hassle free and saved me another less enjoyable chore of washing up!

All in all, Bacofoil® Non-Stick Baking Paper has really impressed me and the other bakers in my household, as it’s ideal for all kinds of baking jobs and is super convenient and easy to use. I’m looking forward to using it to create many more tasty recipes!

For more information about Bacofoil® and all of their products, check out their website

(Makes 18-20)


150g butter (salted or unsalted), softened

80g light brown sugar

80g caster sugar

1 large free-range egg, at room temperature

2 teaspoons vanilla extract

225g plain flour

Pinch of salt (add 1/4 teaspoon if using unsalted butter)

1/2 teaspoon bicarbonate of soda

200g white chocolate chips, plus extra for decoration


  1. Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the butter, brown sugar and caster sugar together until pale and creamy.
  2. Add the egg and the vanilla extract and beat until completely incorporated.
  3. Sift the flour, salt and bicarbonate of soda together over the top of the mixture and gently fold in until a few specks of flour remains.
  4. Now add the chocolate chips and fold them through until evenly distributed throughout the cookie dough.
  5. Cover and chill the dough for 15 minutes (this is an optional step).
  6. Divide the cookie dough into 18-20 equally sized pieces (approx. 40g each), roll into balls between your palms. Evenly spread on two to three large baking trays lined with Bacofoil® Non-Stick Baking Paper (leave a gap between each cookie to allow for spreading).
  7. Bake the cookies for 8-10 minutes until they’ve turned a light golden colour. When the cookies come out the oven they will appear under baked, however, as they cool they will firm up.
  8. Allow the cookies to cool on the baking trays for a few minutes. As the cookies cool you can press a few extra chocolate chips on the tops if desired, then gently transport the cookies to a wire rack to finish cooling completely. The cookies will store in an airtight container for up to one week, but they’re best eaten on the day of baking or the day after.

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Baking · Biscuits and Cookies · Chocolate

All-Butter White Chocolate Chunk Shortbread

I will go as far as saying these cookies are honestly the best shortbread cookies I’ve ever made and eaten! They’re just so moorish and literally melt in the mouth and always get devoured super quick! They’re absolutely packed full of white chocolatey goodness and are the perfect way to start your weekend with! Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness. I apologise in advance because they are SERIOUSLY good and once you’ve tried one bite you will become addicted…I guarantee that!

white chocolate chunk shortbread

At first I struggled to describe these shortbread cookies. But they really are the epitome and pure example of heaven for me. I’m so in love with white chocolate (or any chocolate to exact!) and vanilla. Two flavours that are mean’t to be put together. Plus, they won’t hang around long, I made these in the morning and simultaneously they almost all disappeared. Definitely a good sign when you’ve baked something!

cookies recipe


(Makes 12-14)


150g plain flour (all-purpose)

30g corn flour (corn starch)

20g custard powder

1 tsp baking powder

160g unsalted butter, softened

50g icing sugar, sifted

1/2 tsp vanilla bean paste or pure vanilla extract

100g white chocolate chunks


1. Sift the flour, corn flour, custard powder and baking powder into a mixing bowl.

2. In another mixing bowl, cream the butter and sifted icing sugar and vanilla together until light and fluffy- about 2 minutes with a hand whisk or do it by hand with your elbow grease!

3. Gently fold in half the flour and start mixing into butter. Then add the other and mix until a dough comes together. Then gently fold in 70g of the white chocolate chunks. Once well incorporated, shape into a round. Wrap in cling film and chilli in the fridge for 20-30 minutes.

4. Once chilled preheat your oven to 180 degrees C. Line two baking trays with non-stick paper. Lightly flour a work surface, roll the dough out until it’s about 3 1/2 cm thickness. Cut out 5cm rounds from the dough and place on the baking tray. Scatter over the extra white chocolate chunks and bake for 10-12 minutes.

5. Cool on the trays for 5 minutes, then transport to a wire rack and finish cooling completely. Enjoy with a glass of milk for a great afternoon pick-me-up!

cookies shortbread crumbles

The cookies crumble super easily and by adding gives traditional shortbread cookies a little twist!