makes 25

Ingredients

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375 g all-purpose flour

255 g butter (1 stick + 1 tbsp)

250 g granulated sugar

55 g brown sugar

170 g white chocolate

340 g guava paste

5 mL vanilla extract

5g baking soda

0.75 g salt

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1. Brown butter over stove, let it cool in fridge and whip until lightly fluffy

2. Add brown and white sugar, cream together until fluffy. then add eggs and vanilla, continue mixing until light and fluffy. And fluffy gee any bits of unmixed flour.

3. Add most of the flour (saving aside about 30g or ¼ cup), baking soda and salt. mix dry ingredients on until you don't see any bits of unmixed flour.

4. Chop up the white chocolate into chunks. cut the guava paste into ½ inch cubes. sift the guava chunks through the saved flour so they do not stick.

5. Fold in white chocolate and guava paste cubes, as well as the rest of the saved flour, making sure not to overmix.

6. Once dough is mixed, portion into 60g / 2oz balls.

7. Freeze portioned dough for about an hour. dough can be kept overnight in refrigerator too, depending on how quickly you need to bake it.

8. Preheat oven to 325 F / 160 C

9. Bake cookies for 18-20 mins or until golden brown.

Notes

It is veryyy slightly on the sweet side maybe due to white choco + browning butter, i feel like you could cut maybe 10-15g of sugar total, but i sort of compensated by using flaky salt at the end and then it was perfect To Me

Browning butter, waiting for it to cool, and then whipping it is extra work but does result in a fluffier cookie. if you like flatter crispy cookies then i suppose it's not necessary

My oven a little weak/uneven so i did 10 + 10 minutes and then rotated in between

My white chocolate chunks were a bit small i think i would probs cut them larger next time