Spring clean cookie

Name: Spring clean cookie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 150 g unsalted butter; 150 g light brown soft sugar; 100 g caster sugar; 1 tbsp double cream (or single cream or milk); 1 Waitrose British Blacktail medium Eggs; 256 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp sea salt flakes; 100 g chocolate (dark, milk, white or a mix), roughly chopped; 50 g seeds, oats or nuts (such as pistachios, sesame seeds, pecans), roughly chopped; 50 g dried fruit (such as dates, cranberries, sultanas)

This cookie is so much more than the sum of its parts. Raid the pantry and let the good times roll.

4.5 out of 5 stars(2) Rate this recipe

Makes12
CourseSnack
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling + chilling

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150g unsalted butter
150g light brown soft sugar
100g caster sugar
1 tbsp double cream (or single cream or milk)
1 Waitrose British Blacktail medium Eggs
256g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp sea salt flakes
100g chocolate (dark, milk, white or a mix), roughly chopped
50g seeds, oats or nuts (such as pistachios, sesame seeds, pecans), roughly chopped
50g dried fruit (such as dates, cranberries, sultanas)

In a small pan, melt the butter over a mediumhigh heat, swirling occasionally, until it starts to turn golden and smells nutty. Tip into a large bowl and set aside to cool for 20 minutes. Once cool, add both sugars and the cream and beat together with an electric hand mixer (or use a freestanding mixer) for about 2 minutes until smooth. Beat in the egg for about 2 minutes until evenly combined.
In a separate bowl, use a fork to whisk together the flour, baking powder, bicarbonate of soda and salt, then fold into the butter mixture until just combined. Fold in the chocolate, seeds (and/or oats or nuts) and the dried fruit until evenly distributed (the dough will look a little dry, but will hydrate as it chills). Line a baking tray with baking parchment and scoop balls of dough (around 65g each) onto it. Chill for 2 hours (or overnight).
Preheat the oven to 180ºC, gas mark 4. Arrange the balls on trays lined with baking parchment, leaving space between each. Bake for 12-15 minutes, swapping the trays around halfway through, until just set. Cool on the trays for 10 minutes, then transfer to a cooling rack.