Sal’s Cookie recipe

Makes 16

225g unsalted butter, softened

100g golden caster sugar

160g light muscovado sugar

1 egg

255g plain flour

½ tsp salt

1 tsp bicarbonate of soda

150g milk chocolate chips

150g dark chocolate chips

150g walnut pieces

1. Cream the butter and sugar in a stand mixer or using a hand whisk, for 3-4 minutes until well incorporated, but no need to beat in loads of air.

2. Add the egg whilst the motor is still running and mix in thoroughly.

3. Add the dry ingredients and mix on a low speed until almost combined.

4. Now add the chocolate chips and nuts and get the whole mix nicely combined and make sure no dry/floury patches.

5. You can scoop and bake the mix now but I find it easier to refrigerate it for half an hour before rolling into balls. Preheat the oven to 160C

6. Roll into 75g balls. I like to make a big batch and freeze the balls ready to bake. I just let them defrost for 15-20 minutes on the tray ready to bake before putting them in the oven.

7. Line a tray with paper and space the cookies out well (they will spread a lot). Bake at 160C for about 16 minutes, until they puff but don’t sink back again.

8. Leave to cool on the trays for a few minutes, then slide the paper onto a wire rack and continue to cool.