In a stand up mixer combine butter and sugars, beat with a paddle attachment until combined (scrape

down the sides of the bowl 1-2 times to make sure it's evenly mixed). Add egg and beat for 2-3 min or

until light and fluffy.

In a small bowl mix all remaining ingredients and then add to the whipped butter and beat until just

combined (be mindful to just combine the ingredients into a dough, if you over work it the cookies will

be tough)

Roll mix out into 50g balls and place in the fridge for at least 1 hr or overnight (If you don't chill the

dough, the butter will melt before the dough cooks and you will end up with pancakes!)

Once chilled and you are ready to bake, preheat the oven to 170’C.

On a flat oven tray lined with baking paper place the chilled cookie dough, make sure they are evenly

spaced as they will spread as they bake.

Cook for 12-15 min. To keep them chewy, make sure the middle of the cookie is just under cooked, for

a more crunchy cookie leave them in for an extra 2-3 minutes.

Once cooked, remove from oven and allow to cool on the baking tray (if you try to move them when

they are hot, they will break)

Cookies will last 5 days in an airtight container.