50g small salted pretzels, broken into chunky pieces
100g white chocolate chunks
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.
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.
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.