Preparations
- Preheat the oven to 180°C and line a baking tin with baking parchment.
- Cream the butter, sugars and vanilla in a large bowl until light and fluffy.
- Add the egg to the mixture and beat in.
- Next add the flour and baking powder, mixing everything together with a wooden spoon.
- Chuck the chocolate and nuts in and give it a good mix up.
- Divide the mixture into 12 equal parts and roll each part into a ball. These should be about the same size as a golf ball. Put these onto the baking tray making sure there is plenty of room for them to spread out as the cook.
- Grind a little salt onto the top of each ball and place in the hot oven and bake for 15-20 minutes until golden around and slightly darker around the edges.
- Carefully remove the baking tray from the oven and leave the cookies to cool on a wire rack.
Ingredients
- 125g butter, at room temperature (I use salted)
- 75g light brown muscovado sugar
- 75g caster sugar
- ½ teaspoon vanilla extract
- 1 egg, at room temperature, lightly beaten
- 150g plain flour
- ½ teaspoon baking powder
- 100g dark chocolate chunks
- 50g cashew nuts, chop them up a bit.
- salt to grind
