Jamie Magazine
By Alice Hart
About the recipe
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.
Recipe From
Jamie Magazine
By Alice Hart
200g unsalted butter (at room temperature)
150g golden caster sugar
50g light brown muscovado sugar
1 large free-range egg
1 teaspoon vanilla extract
325g self-raising flour
100g dark, milk or white chocolate (or a mixture)
50g toffees
50g dried fruit, such as apricots, cranberries, cherries
50g shelled nuts, such as Brazils, almonds, pecans and walnuts
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