- 185g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 185g golden caster sugar
- 150g soft light brown sugar
- 2 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp vanilla extract
- 335g self raising flour
- 1 tsp salt
- 200g chocolate chips
- 200g dark chocolate, melted
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 25g giant white chocolate buttons
- 25g mini marshmallows
- 25g strawberries, hulled and sliced
Heat the oven to 180C/160 fan/ gas 4. Beat the butter and sugars together in a large bowl using an electric whisk or table top mixer. Pour in the beaten eggs and vanilla, beating well until combined.
Sift in the flour and salt and fold until evenly combined. Scatter over the chocolate chips and stir until they are rippled throughout the dough.
Roll into a big round cookie and place onto a large baking sheet covered with parchment. If the dough feels very soft at this stage pop it in the fridge for 30 mins to firm up. Bake in the preheated oven for 25 mins until golden at the edges and still a little wobbly in the middle. Leave to cool for a couple of mins before topping. Spread the melted chocolate over the cookie, sprinkle with giant chocolate buttons, mini marshmallows and strawberries. Cut into about 15 slices and serve while it is still a little warm.