This versatile cookie dough serves as a base for endless flavor experiments.

Dear Lykkers, prepare the dough a day in advance for the best results!

Ingredients

● 250g/9oz all-purpose flour

● ½ tsp of baking powder

● ½ tsp baking soda

● ½ tsp sea salt flakes, plus extra for sprinkling

● 110g/3¾oz of unsalted butter, cut into cubes and at room temperature

● 110g/3¾oz light brown sugar

● 110g/3¾oz caster sugar

● 1 large free-range egg

● ½ tsp vanilla extract

● 250g/9oz chocolate (see tips below)

Method

Prepare the Dough:

In a big bowl, blend the flour, baking powder, baking soda, and salt using a whisk. In another large bowl, beat the butter and sugars with an electric hand mixer for 4–5 minutes until light and creamy. Add the egg and mix until fully incorporated, then briefly blend in the vanilla.

Combine Ingredients:

Gradually add the dry ingredients to the butter mixture and mix until a dough forms. Fold in the chocolate until evenly distributed throughout the dough.

Chill the Dough:

Refrigerate the dough for 24–48 hours to hydrate the flour and enhance the cookie’s flavor and texture. If time is limited, refrigerate for a few hours to firm up the dough enough to shape into balls.

Preheat the Oven:

Preheat the oven to 180°C/160°C Fan/Gas 4. Line two baking trays with baking paper.

Shape the Cookies:

Using hands or an ice cream scoop, form the dough into balls weighing about 60–70g/2¼–2½oz each. Sprinkle with sea salt and place onto the prepared trays, leaving 2.5–5cm/1–2in between each cookie.

Bake:

Bake in batches of six for 16–18 minutes, until the edges are golden but the centers remain slightly pale. Let it cool on the tray for a few minutes before moving it to a wire rack to cool entirely.

Storage

Serve immediately or store in a sealed container for up to 4 days.

Recipe Tips

Choosing Chocolate: Opt for roughly chopped chocolate bars or discs for better quality and varied texture, rather than traditional chips. Use chocolate with a flavor you enjoy.

Adding Ingredients: Feel free to experiment, but limit additional ingredients to 250g/9oz to avoid altering the texture and bake.

Freezing Dough: Shape the dough into balls, freeze on a lined tray for about an hour, and transfer to a sealable container.

Bake straight from frozen, extending the baking time by a minute or two.

Enjoy creating your unique cookie variations!