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COOKIE DOUGH BASE
110g unsalted butter, softened
100g caster sugar
60g light brown muscovado sugar
½ tsp vanilla extract
¼ tsp flaky sea salt
½ tsp bicarbonate of soda
190g plain flour
75g white chocolate, cut into chunks
75g toasted pistachios, roughly chopped
½ lemon, zest
75g pecans, roughly chopped
½ tsp cinnamon
50g milk chocolate, cut into chunks
50g white chocolate, cut into chunks
50g dark chocolate, cut into chunks
75g hazelnuts, toasted and roughly chopped
75g dark chocolate, cut into chunks
½ orange, zest
1. Use electric beaters to cream together the butter and sugars for 3-4 minutes, until pale and fluffy. Add the egg and vanilla; beat until combined. Add the salt, bicarbonate and flour; bring together with a wooden spoon. Choose your flavourings and stir through. Cover with cling film; chill for at least 1 hour.
2. Preheat the oven to 200˚C, gas mark 6. Line 2 baking trays with parchment. Roll 2 heaped tsp dough into a ball in your hands. Put on the lined trays and flatten slightly. Repeat with the remaining dough, spacing the cookies well apart.
3. Bake for 10-12 minutes, until the edges are just turning golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per white chocolate, pistachio and lemon cookie (14) 913kJ
This recipe was first published in August 2018.