Sheet-pan cookies

Can't decide which flavour of cookie to make? Make four at once with this super-easy traybake! Feel free to use whatever toppings you like best - banana chips would work well with a dollop of peanut butter through the dough, or try some frozen raspberries to add a splash of colour

Ingredients

Instructions

1. Preheat the oven to 160°C, gas 4, and grease and line a 23 x 33cm baking tray. Beat the butter, both of the sugars and the vanilla together until pale and fluffy. Beat in the egg, then add the flour, sea salt and bicarbonate of soda. Mix until just combined.
2. Divide the dough mixture into four evenly sized portions, around 200 g each. For the chocolate chip cookie dough, add the cocoa powder and knead through the dough, then mix through half each of the dark and milk chocolate chips. Put the dough in one corner of the prepared tray and press down until it fills roughly a quarter of the tray. Sprinkle on the remaining chocolate chips.
3. Mix half of the white chocolate chips and all of the freeze-dried raspberries through another portion of the dough, then press it into the tray beside the chocolate portion, pressing down until it fills another quarter of the tray. Scatter over the remaining white chocolate chips. Repeat the process for the cherry and cashew cookie, and finally the fudge, each time folding half of the ingredients through before pressing in the tray and topping with the remaining ingredients.
4. Bake for
   20-22 minutes, or until golden and set. Remove from the oven and leave to cool in the tray for
   5 minutes, then score into 24 squares. Leave to cool completely before removing the cookies with a palette knife.

Nutrition