Cookie Recipe


125g Unsalted Butter
115g Unrefined Soft Brown Sugar
110g White Caster Sugar
1 Medium Egg
1 tsp Vanilla Extract (We like Nielsen Massey)
Vanilla extract is a superior flavoring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavor and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavor enhancer so will work with other ingredients and flavors in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savory dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavor compounds.

220g Self Raising Flour
½ tsp Salt
200g Chocolate Chips (We Used Milk Chocolate)

  1. Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.

  2. In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.

  3. Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

  4. Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking sheets leaving space between them as they will spread out during baking.

  5. Place in the oven and bake for 7 minutes for the ultimate High Media’s experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.


    These store for about 4 days in an airtight container.