Cookies are probably the easiest and quickest thing to bake and when you get them right, crisp on the outside, soft and gooey, melt-in-your-mouth on the inside, then you are really set to have a good day. I love to mix up the ingredients and throw whatever I can find in the kitchen in there. In this recipe, I've added coconut and white chocolate, one of those sweet matches only made in heaven which go down a treat in these blissful biccys.
Prep 15 minutes | Cook 10 minutes | Makes 12 Large Cookies
125g butter softened
80g soft light brown sugar
75g caster sugar
225g self-raising flour
½ tsp salt
100g desiccated coconut
150g white chocolate chips
1. Heat oven to 180C fan, gas mark 4.
2. Cream together the butter and sugars till light and fluffy. Sift in the flour and salt. Add the egg and vanilla and beat till all combined.
3. Stir through the chocolate chips and desiccated coconut.
4. Spoon 12 lumps onto a lined baking tray (keep them spaced out unless you’re going for one mutant cookie). OR for a more finished look, roll up dough into a tightly cling filmed tube and chill before easily slicing into 12 rounds.
5. Cook for 8-10 minutes until golden around the edge, depending on how gooey you want them. Leave to firm for 1 minute before transferring to a wire rack to cool.