Ingredients

• 175 g butter, softened

• 200 g light soft brown sugar

• 100 g golden caster sugar

• 1 tablespoon vanilla extract

• 1 large egg

• 250 g plain flour

• ½ teaspoon bicarbonate of soda

• 200 g blueberries

• 50 g small salted pretzel, broken into chunky pieces

• 100 g white chocolate chunks

Method

Heat the oven to 190°C. Line two baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl and 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. Bake for 18 minutes, swapping the trays around halfway through. Remove the trays from the oven and leave to cool for 10 minutes before transferring to a wire rack, and then bake the second batch. Continue until all the cookies are baked and enjoy!