We promise you, these are the best cookies you will EVER make. The perfect blend of chewy and crunchy.


110g unsalted butter

170g caster sugar

85g light brown sugar

1 whole egg

190g self-raising flour

3g salt

120g large dark chocolate buttons


1: Pre-heat the oven to 180c. Melt the butter in a saucepan or microwave, until just melted (but not hot)

2: Using a mixer, or electric beater, beat the butter with the caster sugar and brown sugar until well combined. Add the egg and beat on low speed until just incorporated – 10 or 15 seconds. Don’t over-beat, as this will mean the dough is firmer and less chewy.

3: Add flour and salt. Mix until a smooth dough forms, still being careful not to over-mix.

4: Add the chocolate buttons to the dough, and combine with your hands. For a good distribution of chocolate, break up the buttons or chop them beforehand. Or use chocolate chips.

5: Scoop out 8 balls (I like to use an ice cream scoop) and place on a parchment lined baking tray. Make sure there’s plenty of space in-between them, as the dough will spread out in the oven. Press down lightly with your palm to flatten them out a little.

6: Bake for 10-12 minutes until they look a little puffed and golden.

7: Let the cookies cool for around 30 minutes, as they will settle best on the tray.

8: Enjoy! Or place in an air-tight container and eat within three days.

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