- Makes14
- CourseSnack
- Prepare15 mins
- Cook12 mins
- Total time27 mins
- Pluschilling
Ingredients
COOKIE DOUGH BASE
- 110g unsalted butter, softened
- 100g caster sugar
- 60g light brown muscovado sugar
- 1 eggs
- ½ tsp vanilla extract
- ¼ tsp flaky sea salt
- ½ tsp bicarbonate of soda
- 190g plain flour
FLAVOURINGS
- 75g white chocolate, cut into chunks
- 75g toasted pistachios, roughly chopped
- ½ lemon, zest
OR
- 75g sultanas
- 75g pecans, roughly chopped
- ½ tsp cinnamon
OR
- 50g milk chocolate, cut into chunks
- 50g white chocolate, cut into chunks
- 50g dark chocolate, cut into chunks
OR
- 75g hazelnuts, toasted and roughly chopped
- 75g dark chocolate, cut into chunks
- ½ orange, zest
Method
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.
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.
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.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 913kJ/ 218kcals |
---|---|
Fat | 12g |
Saturated Fat | 5.6g |
Carbohydrates | 25g |
Sugars | 15g |
Fibre | 1g |
Protein | 3.5g |
Salt | 0.2g |