Cookies, white chocolate, Dried

Pineapple

In a stand mixer with the paddle attachment, beat together the softened butter, caster sugar, and brown sugar until smooth and fluffy, about 3-5 minutes on medium-high speed. Add the egg and vanilla extract to the creamed butter and continue to beat until well incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add these dry ingredients to the mixer, blending just until no clumps of flour remain. Fold in the Dried Pineapple with Red Kampot Pepper and white chocolate chunks until evenly distributed through the dough.

Chill the cookie dough in the refrigerator for at least 3 hours, or up to a day.

When ready to bake, preheat your oven to 180°C. Divide your cookie dough into portions weighing approximately 70g each. (55g for smaller cookies) Shape each portion into thick balls. Arrange the cookie balls lined baking tray, spaced at least 4 inches apart. Bake the cookies in the preheated oven for 18-20 minutes. Around the 12-minute mark, using a spatula, gently press down on the middle of each cookie to form a slight indent, then continue baking
until done.

Once the cookies are baked, remove them from the oven and let them cool on a wire rack. These cookies are best enjoyed slightly warm, but they will keep well for 3-5 days in an airtight container.