Cooking Instructions
1.
Preheat oven to 180C/160C fan/gas mark 4 and line two baking sheets with parchment.
2.
Cream the
butter (120 g)
,
light brown sugar (75 g)
and
golden caster sugar (75 g)
together until very light and fluffy, then beat in the
egg (1)
and
vanilla extract (5 mL)
. Once combined, stir in the
plain flour (180 g)
,
bicarbonate of soda (2 g)
,
blond chocolate (150 g)
and a large pinch of
sea salt (to taste)
.
3.
Scoop 10-12 tbsp of the mixture onto the trays, leaving enough space between each to allow for spreading.
4.
Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.
5.
Sandwich the cookies together with
golden blond chocolate spread (to taste)
to make them extra-indulgent.