Makes roughly 20 or so cookies.
- 125g butter (softened)
- 175g sugar (white or brown)
- 1 egg
- 175g flour
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 50g cocoa
- 50g custard powder (optional – you could add some ground almonds or 25g extra cocoa instead)
- 100g chocolate (roughly chopped)
- a handful of dried fruit
- a handful of any nuts (roughly chopped)
- Preheat oven to 160c fan
- Beat together your butter and sugar until fluffy
- Slowly add in the egg and vanilla and mix until combined
- Add your flour, baking powder and custard powder and mix until there are no traces of white flour or custard powder.
- Add your roughly chopped chocolate, fruit and nuts
- Spoon the mixture onto a non-stick baking sheet or greased/lined baking sheet. Allow 2 teaspoons of mixture per cookie. )Or 1 tbsp per cookie if you’d like to make big-American style cookies.) Allow in inch or two between each cookie to allow for spreading in the oven.
- Bake for 15 minutes. Snaffle with a cup of tea.
- To make cookies that look similar to the cookies in my photograph, simply bejewl the mixture with your chocolate, fruit and nuts once the balls of dough are on your baking sheet 🙂 (instead of stirring them all into the mixture beforehand)
- Just ensure that your dried fruit isn’t sticking out too much or it may catch in the oven. Although, I confess to rather liking this as the fruit gets extra caramelised and chewy. Yum.