Chocolate cookies

Ingredients

150g salted butter, softened (or baking fat)
80g light brown muscovado sugar
80g granulated sugar
2tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Method

  1. Preheat the oven to 170°C fan / gas mark 5, and line two baking sheets with non-stick baking paper.
  2. In a mixing bowl, combine 150g of softened salted butter, 80g of light brown muscovado sugar, and 80g of granulated sugar. Beat until the mixture is creamy.
  3. Add 2 teaspoons of vanilla extract and 1 large egg, and beat to incorporate.
  4. Sift 225g of plain flour, ½ teaspoon of bicarbonate of soda, and ¼ teaspoon of salt into the bowl. Mix everything together using a wooden spoon.
  5. Stir in 200g of plain chocolate chips or chunks until evenly distributed.
  6. Using a teaspoon, scoop small portions of the mixture and space them well apart on the baking trays. This recipe should yield around 30 cookies, or 24 if placed in cupcake trays.
  7. Bake for 8–10 minutes, until the edges are light brown and the centers remain slightly soft when pressed.
  8. Allow the cookies to set on the tray for a couple of minutes, then transfer them to a cooling rack.