30 Min Chewy Cookies

Makes: 16–18 cookies
Prep time: 15 minutes
Bake time: 8–10 minutes

Ingredients

• 125g unsalted butter, softened

• 115g light muscovado sugar

• 110g caster sugar

• 1 medium egg

• 1 tsp vanilla extract

• 220g self-raising flour

• ½ tsp salt

• 200g chocolate chips, chunks or decorations

Method

1. Preheat the oven to 180°C fan and line two large baking trays with baking paper.

2. Add the softened butter, muscovado sugar and caster sugar to a large bowl. Beat until pale, smooth and fluffy.

3. Add the egg and vanilla extract, then mix until fully combined.

4. Add the self-raising flour and salt. Mix until a soft cookie dough forms.

5. Fold through the chocolate, keeping a small handful aside to press into the tops.

6. Divide the dough into 16–18 walnut-sized balls. Place them onto the prepared trays, leaving plenty of space between each one as they will spread.

7. Press the remaining chocolate into the tops of the dough balls.

8. Bake for 8–9 minutes for soft, chewy cookies or 10–11 minutes for slightly firmer, crisp-edged cookies. They should still look slightly underbaked in the centre when removed from the oven.

9. While the cookies are still warm, place a round cutter, glass or mug slightly larger than each cookie over the top, then gently move it in a circular motion to round off the edges and give them a neater shape. Leave the cookies on the trays for 10 minutes to firm up, then transfer them to a wire rack to cool completely.

Flavour Ideas

Replace the chocolate chips with chopped Kinder chocolate, Smarties, M&M’s, white chocolate chunks or a mixture of your favourites.