Directions

1. In a large bowl whisk together flour, baking powder and salt.
2. Use a large wooden spoon and large mixing bowl (or a stand mixer fitted with paddle attachment, on low speed) to cream butter with both types of sugar and orange zest until creamy, but not too white and fluffy. Add egg and beat until fully combined, then add flour mixture, followed by currants and chopped white chocolate, and mix to make an even dough.
3. Use a #16 (¼ cup) scoop to form dough into 16 large balls, each 1¾-2½ ounces. Set on a tray, cover in plastic wrap and freeze at least 1 hour. You can make and freeze the dough up to 3 months in advance. Once balls are frozen, place in an airtight container or zip-top bag, and return to freezer.
4. Preheat oven to 400 degrees. Remove dough balls from freezer and place 8 at a time on a baking sheet, with plenty of space in between, as they will spread quite a bit. (It is best to bake these from frozen so the center stays gooey while the outside has crunch.)
5. Bake in center of oven for 10 minutes, then rotate baking sheet and bake until cookies have spread and turned a light golden color but still feel soft, 5 minutes more. Let cookies set on baking sheet before serving. They can be stored in an airtight container for at least 3 days.