This is a really versatile recipe – you seem to be able to flavour it with just about anything.
It makes about 20 nice big cookies.


  • 4oz plain flour
  • 4½oz bread flour
  • ¾tsp baking powder
  • ½tsp bicarbonate of soda
  • 5oz unsalted butter
  • 5oz light brown sugar
  • 4oz granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Flavouring – many options, such as 6-8oz chocolate chips, 6-8oz toffe pieces, 3tbsp ground ginger – use your imagination!


  1. Cream the butter and sugars together until very light and fluffy.
  2. Add the egg in stages to prevent curding. Stir in the vanilla.
  3. Combine the flours, baking powder and bicarbonate of soda (and any dry flavouring ingredients e.g. ground ginger) in a separate bowl.
  4. Gradually add the dry mix to the wet, and stir until just combined.
  5. Add any other flavouring ingredients (e.g. chocolate chips) and mix briefly to distribute through the mix.
  6. Press cling film against the mixture, and leave in the fridge for 24 hours (or at LEAST overnight – this really improves the flavour).
  7. When ready to bake, preheat oven to 170°C, and allow cookie dough to warm up slightly to soften.
  8. Using a spoon or ice cream scoop, place small scoops of mixture (you get about 20) onto a baking sheet. Leave them plenty of space to expand – I usually only put 5 on a sheet, as the final cookie size is about 4 inches diameter.
  9. Bake for about 15 minutes – cookies should be golden and risen, but still soft.
  10. Leave cookies to cool on the baking sheet for a frew minutes, then transfer to a wire rack to cool.