• 115g salted butter, softened
  • 80g light brown soft sugar
  • 80g caster sugar
  • 1 large egg
  • 325g plain flour
  • ½ tsp bicarbonate of soda
  • 150g dark chocolate chunks
  • 150g milk choc chunks


  1. Beat together the butter and sugars with an electric whisk for a couple of minutes until light and fluffy.
  2. Add the egg and continue to beat until fully incorporated. Add the flour and bicarbonate of soda and mix again.
  3. Finally, fold through the chocolate chunks.
  4. Roll into 7 balls (these should weigh approx 150g each) and place on a baking tray in the fridge to chill for 1 hour.
  5. Preheat the oven to 190c.
  6. Leave plenty of space between each cookie, then bake on a greaseproof paper-lined tray for 18-20 minutes.
  7. Remove from the oven and leave to cool for 15 minutes on the tray.