Cooks In35 minutes plus chilling and cooling
DifficultyNot too tricky
Nutrition per serving
Calories 279 14%
Fat 13.8g 20%
Saturates 7.3g 37%
Sugars 24.5g 27%
Salt 0.2g 3%
Protein 2.8g 6%
Carbs 38.6g 15%
Fibre 0.8g -
Of an adult's reference intake
- 200 g unsalted butter , (at room temperature)
- 150 g golden caster sugar
- 50 g light brown muscovado sugar
- 1 large free-range egg
- 1 teaspoon vanilla extract
- 325 g self-raising flour
- 100 g dark, milk or white chocolate , (or a mixture)
- 50 g toffees
- 50 g dried fruit , such as apricots, cranberries, cherries
- 50 g shelled nuts , such as Brazils, almonds, pecans and walnuts
By Alice Hart
- Preheat the oven to 180ºC/gas 4. In a large bowl, beat the butter and both sugars together for 2 minutes, until light and fluffy. Beat in the egg and vanilla extract until combined.
- Add the flour and 1 teaspoon of sea salt to the cookie mixture and mix well to form a dough. Roughly chop the chocolate and toffees, then stir through the mixture with the dried fruit and nuts, or whatever you are throwing in, then cover and leave in the fridge to firm up for at least 2 hours (or up to 3 days, if you want to make these in advance). Chill as long as you can, as the flavours will deepen over time.
- Line a large baking sheet with non-stick baking paper and use an ice cream scoop to form balls of cookie dough. Space the scoops out well – 6 in a batch is plenty as they will spread – and bake for about 15 minutes, until pale golden.
- Leave the cookies on the tray for a few minutes to firm up, then transfer to wire racks to cool while you bake the next batch.