IT’S GOT TO BE ... PERFECT

Choc chip cookies are our Bake of the Week.

One of our most-popular bakes ever was the White Chocolate Minty Traybake. It was created by Jules Reeley, owner of the Old Aberlady Inn and Goblin Ha’ restaurant in East Lothian.

If we had £1 for every time we’d been asked for a copy of her recipe, we’d be millionaires! So we thought it was time Jules dreamt up another winner for us.

Here’s what she came up with...

You’ll need

120g soft butter, unsalted 100g caster sugar 50g soft brown sugar 2 egg yolks, large 2 tsp vanilla essence 250g self-raising flour 200g milk/dark choc chips 35g white choc chips (or raisins/cranberries)

Method

1. Combine the butter, caster and brown sugar until combined. You can use either a food mixer or wooden spoon.

2. Add egg yolks and vanilla essence and mix together.

3. Add flour and mix roughly with a spoon, then add the chocolate chips.

4. This is quite a hard dough to mix, so work with your hands to form into a ball.

5. When combined, divide into three chunks.

6. Each chunk will make around 12 cookies, so you can wrap two in clingfilm and keep in the fridge for a later date. The dough will keep for up to two weeks.

7. Form balls the size of a ping pong ball and place on greaseproof paper on a baking tray.

8. Flatten the balls down gently until they are around 2cm thick.

9. Bake in the oven for 16 minutes. They will still be soft when you take them out.

10. Leave to cool on baking tray, then lift off with a palette knife.

11. Best enjoyed with a glass of really cold milk!