THE Cookies

The only cookies you will ever need.

Ingredients

Makes 16

225g unsalted butter, softened

100g golden caster sugar

160g light muscovado sugar

1 egg

255g plain flour

½ tsp salt

1 tsp bicarbonate of soda

150g milk chocolate chips

150g dark chocolate chips

150g walnut pieces

Method

  1. Cream the butter and sugar in a stand mixer or using a hand whisk, for 3-4 minutes until well incorporated, but no need to beat in loads of air.

  2. Add the egg whilst the motor is still running and mix in thoroughly.

  3. Add the dry ingredients and mix on a low speed until almost combined. 

  4. Now add the chocolate chips and nuts and get the whole mix nicely combined and make sure no dry/floury patches.

  5. You can scoop and bake the mix now but I find it better to refrigerate it for a few hours, or better overnight, as the cookies turn out better once the dough rests.

  6. Roll into 75g balls. I like to make a big batch and freeze the balls ready to bake. I just let them defrost for 15-20 minutes on the tray ready to bake before putting them in the oven.

  7. When ready to bake, preheat the oven to 160C (fan). Line a tray with paper and space the cookies out well (they will spread a lot).

  8. Bake at 160C for about 16 minutes, until they puff but don’t sink back again.

  9. Leave to cool on the trays for a few minutes, then slide the paper onto a wire rack and continue to cool.