This is a really versatile recipe – you seem to be able to flavour it with just about anything.
It makes about 20 nice big cookies.
Ingredients:
- 4oz plain flour
- 4½oz bread flour
- ¾tsp baking powder
- ½tsp bicarbonate of soda
- 5oz unsalted butter
- 5oz light brown sugar
- 4oz granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Flavouring – many options, such as 6-8oz chocolate chips, 6-8oz toffe pieces, 3tbsp ground ginger – use your imagination!
Recipe:
- Cream the butter and sugars together until very light and fluffy.
- Add the egg in stages to prevent curding. Stir in the vanilla.
- Combine the flours, baking powder and bicarbonate of soda (and any dry flavouring ingredients e.g. ground ginger) in a separate bowl.
- Gradually add the dry mix to the wet, and stir until just combined.
- Add any other flavouring ingredients (e.g. chocolate chips) and mix briefly to distribute through the mix.
- Press cling film against the mixture, and leave in the fridge for 24 hours (or at LEAST overnight – this really improves the flavour).
- When ready to bake, preheat oven to 170°C, and allow cookie dough to warm up slightly to soften.
- Using a spoon or ice cream scoop, place small scoops of mixture (you get about 20) onto a baking sheet. Leave them plenty of space to expand – I usually only put 5 on a sheet, as the final cookie size is about 4 inches diameter.
- Bake for about 15 minutes – cookies should be golden and risen, but still soft.
- Leave cookies to cool on the baking sheet for a frew minutes, then transfer to a wire rack to cool.
