• 110g unsalted butter (melted) - - -
  • 150g caster sugar
  • 85g light brown sugar or coconut sugar
  • 1 egg (or a mashed banana)
  • A pinch of salt
  • 190g self raising flour
  • 190g self raising flour (or plain flour with baking powder and/or soda bicarbonate)


  • STEP 1
    1. Preheat the oven to 180 degrees. Melt the butter in the microwave or a saucepan until just melted (but not hot).
  • STEP 2
    Mix your sugars with the butter using a whisk or spoon. Add the egg and mix it in.
  • STEP 3
    Add the flour and salt. Mix until a smooth dough forms - be careful not to overmix.
  • STEP 4
    Add the chocolate buttons or cocoa 28g (or other filling) to the dough and combine with your hands.
  • STEP 5
    Scoop out and roll into balls of dough and place on a non-stick or lined baking tray. Make sure there is plenty space between them as dough will spread out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed up and golden
  • STEP 6
    Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense, buttery cookie.
  • STEP 7
    Best enjoyed warm (or place in an airtight container and eat within 3 days).

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