Chewy, crunchy, salty and sweet- these biscuits have it all, including some white chocolate chips thrown in for good measure
Ingredients
- 175g butter, softened
- 200g light soft brown sugar
- 100g golden caster sugar
- 1 tbsp vanilla extract
- 1 large egg
- 250g plain flour
- ½ tsp bicarbonate of soda
- 200g blueberry
- 50g small salted pretzel, broken into chunky pieces
- 100g white chocolate chunks
Method
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Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.
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Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.) Can be frozen at this point – simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.
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Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.