A real crowd pleaser.
This simple cookie recipe can be used as a base to make different combinations each time.
Ingredients
(between 12- 20 cookies depending on size)
125g unsalted butter
110g soft brown sugar
110g caster sugar
1 egg
1 tsp vanilla extract or essence
225g self-raising flour
½ tsp salt
200g of chocolate or other fillings – Personal favourites:
white chocolate (120g) and cranberries (80g)
milk chocolate (100g) and white chocolate (100g)
Mini eggs (200g)
Smarties (200g)
Lindt dark chocolate combinations – sea salt or orange (200g)
Basic Summary
- Weigh out ingredients, whisk egg, roughly chop chocolate / fillings
- Cream the butter and sugars in large bowl
- Add egg and vanilla
- Mix in flour and salt to form the cookie dough
- Add in chosen chocolate / filling, then divide into small balls
- Bake for 8 minutes
- Cool for 5 minutes on the tray, plus 5 minutes without the tray
- Eat!
Prep.
TIP: Read through the full recipe before starting.
Get your butter out of the fridge to soften. Slicing into thin strips helps speed this up.
Weigh out your sugars into one bowl and your flour into another.
Crack the egg into a new bowl and whisk with the vanilla.
Roughly chop up your chocolate or fillings of choice.
TIP: Try chopping the chocolate so that you have some very fine shavings as well as some decent size chunks. No need to be precise with this!
Preheat oven at 180°C
Make.
{Preheated oven at 180°C}
Get a large mixing bowl and add your softened butter and both sugars. Combine the two with a fork until completely one piece (or creamed).
TIP: This can sometimes be easier to do with your hands by squeezing the butter in your hands to combine the sugars.
Once combined (creamed) add the whisked egg and vanilla and mix well. The mixture should now be wet.
Now add the flour along with the ½ teaspoon of salt and mix until fully combined into a cookie dough.
TIP: This is your chance to half the cookie dough and make a few different kinds of cookie if you wish.
Now add your chocolate or fillings and mix into the dough.
Roll the dough into a sausage shape with your hands, then cut up into golf ball sized pieces.
TIP: Keep the flour out to use on the surface and on your hands to help stop the dough from sticking.
Flatten each ball slightly and place on a baking tray with greaseproof paper with enough room to double in size (width wise). Usually 6 per tray.
Bake for about 8 minutes.
Keep an eye on them, and as soon as any cookie has a little bit of browning on the side take them out. Even if just before the 8 minute mark. Any browning will mean crispiness. If like me, you prefer your cookies more soft than crunchy take them out before it’s too late.
Remove from the oven and leave on the baking tray for at least 5 mins.
NOTE: They will still be in a semi-liquid form so do not touch them. As much as you want to!
After at least 5 minutes, transfer the greaseproof baking paper the cookies are on to a cooling rack. This will help cool them down quicker, and free up a tray to get more in the oven.
After another 5 minutes the cookies can be moved off the greaseproof baking paper to be on the cooling rack on their own. They should now be solid but still warm. Feel free to dig in at this stage if you like yours warm and soft.
Repeat the baking and cooling steps until all the cookie dough is used up!
TIP: By using two trays you can replace the first tray with the second straight away in the oven and start an assembly line once they come out the oven. 8 minutes to cook, 8 minutes to rest on the previous tray, then 8 minutes on the cooling rack etc.
By the time you are taking one tray out the oven, the other can be free’d of the previous cookies and back in the oven again. Picture provided below!
Enjoy.
Serve and eat straight after cooling for at least 10-15 minutes or save and store them for later!
Prep. Make. Enjoy. 