This mixture is great because it bakes two different types of cookies, crunchy and chewy. Respond to your inner cookie monster…
These cookies would not be possible without eggs. Eggs give flavour, texture and height to baking and they are one of the most reliable and traditional ingredients in baking.
- 125g butter, softened
- 85g demerara brown sugar
- 125g caster sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 225g self-raising flour
- ½ tsp salt
- 150g mixed berries or one type of berry. Frozen berries work too.
- 200g chocolate chips.
- Preheat the oven to 180°C, gas mark 4.
- Use an electric mixer or hand mixer to cream the butter and sugars until blended.
- Mix in the egg and vanilla extract.
- Sieve in the flour and salt and mix together with a wooden spoon. The mix will become stiff.
- Add the chocolate chips and berries and mix. If using frozen berries, defrost them by adding enough boiling water just to cover them and drain before adding to the mixture.
- Line two baking trays with grease proof paper.
- With your hands, roll the mixture into small balls and place 2 inches apart on baking trays. The first half of the mixture will be stiffer so these cookies will turn out crunchy. The second half of the mixture will be more moist due to the juice of the berries falling to the bottom so these cookies will turn out chewy.
- Place in the oven for approx 10 minutes or until golden on top.
- Remove from oven, leave to harden for a few minutes and munch