Blueberry & pretzel cookies

• butter↗175g g

  softened

• light soft brown sugar↗200g g
• golden caster sugar↗100g g
• vanilla extract↗1 tbsp tbsp
• large egg↗1
• plain flour↗250g g
• bicarbonate of soda↗½ tsp tsp
• blueberry↗200g g
• small salted pretzel50g g

  broken into chunky pieces

• white chocolate↗100g g

  chunks

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.

2. 2

   Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.) Can be frozen at this point – simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.

3. 3

   Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.