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    Ultimate cookies

    • Vegetarian
    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 12 minutes
    • Total time: 27 minutes, plus chilling

    Makes: 12-14


    110g unsalted butter, softened
    100g caster sugar
    60g light brown muscovado sugar
    1 egg
    ½ tsp vanilla extract
    ¼ tsp flaky sea salt
    ½ tsp bicarbonate of soda
    190g plain flour

    75g white chocolate, cut into chunks
    75g toasted pistachios, roughly chopped
    ½ lemon, zest


    75g sultanas
    75g pecans, roughly chopped
    ½ tsp cinnamon


    50g milk chocolate, cut into chunks
    50g white chocolate, cut into chunks
    50g dark chocolate, cut into chunks


    75g hazelnuts, toasted and roughly chopped
    75g dark chocolate, cut into chunks
    ½ orange, zest


    1. Use electric beaters to cream together the butter and sugars for 3-4 minutes, until pale and fluffy. Add the egg and vanilla; beat until combined. Add the salt, bicarbonate and flour; bring together with a wooden spoon. Choose your flavourings and stir through. Cover with cling film; chill for at least 1 hour.

    2. Preheat the oven to 200˚C, gas mark 6. Line 2 baking trays with parchment. Roll 2 heaped tsp dough into a ball in your hands. Put on the lined trays and flatten slightly. Repeat with the remaining dough, spacing the cookies well apart.

    3. Bake for 10-12 minutes, until the edges are just turning golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. 

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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