Everything scoop cookies

Everything scoop cookies

dessert recipes | Makes 18

These chewy cookies, divvied out with an ice cream scoop, make the perfect receptacle for leftover nuts, dried fruit, toffees, chocolate and any other treats you might have hanging about. Vary the additions as you wish just keep the total quantity to around 150g. If you prefer a crisper cookie, cook them for a couple more minutes.

1 Preheat the oven to 180C/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.
2 Add the flour and 1 teaspoon of sea salt to the cookie mixture and mix well to form a dough. Stir through the chocolate, toffees, dried fruit 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.
3 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.
4 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.
Per cookie 279 cals, 24.5g sugars, 13.8g fat (7.3g saturated), 2.8g protein, 38.6g carbs

 





from Issue 44

ingredients

200g unsalted butter, softened
150g golden caster sugar
150g light brown muscovado sugar
1 large egg
1 tsp vanilla extract
325g self-raising flour
100g dark, milk or white chocolate (or a mixture), roughly chopped
50g toffees, roughly crushed or chopped
50g dried fruit, such as apricots, cranberries, cherries
50g shelled nuts, such as Brazils, almonds, pecans and walnuts, roughly chopped

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