Spring clean cookie

Name: Spring clean cookie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 150 g unsalted butter; 150 g light brown soft sugar; 100 g caster sugar; 1 tbsp double cream (or single cream or milk); 1 Waitrose British Blacktail medium Eggs; 256 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp sea salt flakes; 100 g chocolate (dark, milk, white or a mix), roughly chopped; 50 g seeds, oats or nuts (such as pistachios, sesame seeds, pecans), roughly chopped; 50 g dried fruit (such as dates, cranberries, sultanas)

This cookie is so much more than the sum of its parts. Raid the pantry and let the good times roll.

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Makes12
CourseSnack
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling + chilling

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150g unsalted butter
150g light brown soft sugar
100g caster sugar
1 tbsp double cream (or single cream or milk)
1 Waitrose British Blacktail medium Eggs
256g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp sea salt flakes
100g chocolate (dark, milk, white or a mix), roughly chopped
50g seeds, oats or nuts (such as pistachios, sesame seeds, pecans), roughly chopped
50g dried fruit (such as dates, cranberries, sultanas)

In a small pan, melt the butter over a mediumhigh heat, swirling occasionally, until it starts to turn golden and smells nutty. Tip into a large bowl and set aside to cool for 20 minutes. Once cool, add both sugars and the cream and beat together with an electric hand mixer (or use a freestanding mixer) for about 2 minutes until smooth. Beat in the egg for about 2 minutes until evenly combined.
In a separate bowl, use a fork to whisk together the flour, baking powder, bicarbonate of soda and salt, then fold into the butter mixture until just combined. Fold in the chocolate, seeds (and/or oats or nuts) and the dried fruit until evenly distributed (the dough will look a little dry, but will hydrate as it chills). Line a baking tray with baking parchment and scoop balls of dough (around 65g each) onto it. Chill for 2 hours (or overnight).
Preheat the oven to 180ºC, gas mark 4. Arrange the balls on trays lined with baking parchment, leaving space between each. Bake for 12-15 minutes, swapping the trays around halfway through, until just set. Cool on the trays for 10 minutes, then transfer to a cooling rack.