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. Get the trays ready

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

2. Make the cookie dough

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

Crack in the egg, add the vanilla and mix again until fully combined.

Add the self-raising flour and salt, then mix until a soft cookie dough forms.

Fold through most of the chocolate, keeping a small handful back for the tops.

3. Shape the cookies

Divide the dough into 16–18 walnut-sized balls.

Space them out well across the two trays — they’ll spread quite a bit in the oven.

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

4. Bake

Bake for:

• 8–9 minutes for soft, chewy centres

• 10–11 minutes for firmer cookies with crisper edges

They should still look slightly underdone in the middle when they come out. That’s what you want.

5. Neaten and cool

While the cookies are still hot, place a round cutter, glass or mug slightly larger than each one over the top and gently move it in a circular motion.

It just nudges the edges back in and gives you a neater round cookie.

Leave them on the trays for 10 minutes to firm up, then move 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.