Step 1: 1) preheat oven to 150ºc/ 302ºf/ gas mark 2 before starting
Step 2: 2) line two baking tins with grease proof baking parchment
Step 3: 3) place the butter and both sugars into a food processor/ electric mixer and beat until soft and fluffy
Step 4: 4) beat the egg (with the nutmeg) and gradually mix into the mixture
Step 5: 5) place the mixture into a large bowl. Sift the flour and add to the mixture. Carefully fold the flour into the creamed mixture with the vanilla essence.
Step 6: 6) roughly chop the white chocolate into small pieces, then add to the mixture and gently mix together to blend.
Step 7: 7) spoon heaped teaspoons of the mixture onto the prepared tins, making sure there is enough space in-between the cookies for them to spread. ( 4 cookies per row and 3 per column works well)
Step 8: 8) bake the cookies in the preheated oven for 10 minutes or until golden (still slightly soft), then remove and allow to cool for a few minutes. Once more solid, use a spatula to transfer the cookies to a wire rack and leave to cool completely.