No messing about here, let's get baking...
Makes 10 Large Cookies
Ingredients
- 110g Unsalted Butter (Dairy free substitute can be used)
- 170g Caster Sugar
- 85g Light Soft Brown Sugar
- 1 Egg
- 190g Self-Raising Flour
- 60g Chopped White Chocolate (Dairy free can be substituted)
- 60g Chopped Milk Chocolate (Dairy free can be substituted)
- Pinch of salt
Method
- Pre-heat oven to 180C Fan and line 2 large baking trays with greaseproof paper.
- In a microwavable bowl melt your butter until just melted but not hot. Add both sugars to the melted butter and whisk together until combined.
- Add the egg to the mix and beat until combined, don't over whisk as it will make the cookie firm.
- Add the flour and both chocolate chunks and mix again until you get a smooth cookie dough. To make sure then chocolate chunks are evenly distributed, knead the dough together with your hands.
- Once everything is combined, scoop the dough onto the baking trays. You should have 10 equal size balls, gently press them down with your fingers. Make sure there is enough space between the cookies as they spread quite a bit. To help the cookies keep their shape place in the fridge for 30 minutes before baking.
- Bake the cookies in the pre-heated oven for 10-12 minutes or until golden. Once baked, remove from the oven and drop the tray from a low height onto a cooling rack, this will settle the cookies and create a gooey centre and crispy edge.
- Leave to rest on then baking trays for 20 minutes then remove and place on then cooling rack until still slightly warm. Eat and enjoy :)
- They should last for 3-5 days in an airtight container.
Happy baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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