300g self raising flour
200g milk chocolate
130g unsalted butter
100g butterscotch pieces
80g light brown sugar
80g golden caster sugar
1 large egg
1 tsp vanilla extract
1 tsp golden syrup
1/4 tsp bicarbonate of soda
A pinch of salt
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the egg, vanilla extract and golden syrup. Mix to combine.
Add in the flour, salt, baking powder and bicarbonate of soda. Mix until it forms a dough.
Fold in the milk chocolate and butterscotch pieces so they are well distributed throughout.
Roll the cookie dough into 10 even balls. I weighed mine out to be approximately 90g each.
Place in the freezer for 15-20 minutes to firm up. In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the dough balls to help them spread out.
Bake in the oven for 12-14 minutes or until golden brown.
Take out of the oven and allow to cool on the side.