Ultimate cookies

Who doesn't love cookies with a soft and gooey centre? This recipe is the ultimate guide to making sure your cookies ooze with a melting chocolate centre every time.

Ingreadient

• 110g unsalted butter, softened
• 100g caster sugar
• 60g light brown muscovado sugar
• 1 eggs
• ½ tsp vanilla extract
• ¼ tsp flaky sea salt
• ½ tsp bicarbonate of soda
• 190g plain flour
• 75g white chocolate, cut into chunks
• 75g toasted pistachios, roughly chopped
• ½ lemon, zest
• 75g sultanas
• 75g pecans, roughly chopped
• ½ tsp cinnamon
• 50g milk chocolate, cut into chunks
• 50g white chocolate, cut into chunks
• 50g dark chocolate, cut into chunks
• 75g hazelnuts, toasted and roughly chopped
• 75g dark chocolate, cut into chunks
• ½ orange, zest

Step by step

1. Use electric beaters to cream together the butter and sugars for 3-4 minutes, until pale and fluffy. Add the egg and vanilla; beat until combined. Add the salt, bicarbonate and flour; bring together with a wooden spoon. Choose your flavourings and stir through. Cover with cling film; chill for at least 1 hour.
2. Preheat the oven to 200˚C, gas mark 6. Line 2 baking trays with parchment. Roll 2 heaped tsp dough into a ball in your hands. Put on the lined trays and flatten slightly. Repeat with the remaining dough, spacing the cookies well apart.
3. Bake for 10-12 minutes, until the edges are just turning golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.