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Chocolate Chip Cookies
Ingredients
115g/4oz butter or margerine at room temperature
50g caster sugar
110g dark brown sugar
1 egg
½ teaspoon vanilla essence
170g plain flour
½ teaspoon of bicarbonate of soda
Pinch of salt
8oz chocolate chips
Preheat your oven to 350F/180C/Gas 4 and line 2 large baking sheets with bakewell paper.
With an electric mixer, cream the butter (or margarine) and both sugars together until light and fluffy.
In another bowl, mix the egg and vanilla, and then gradually beat into the butter/margerine mixture. Sift over the flour, bicarbonate of soda, and salt. Finally add in the chocolate chips and mix well to combine.
Place heaped teaspoonfuls of dough at least 5cms apart, as the mixture will spread out.
Bake until lightly coloured, which takes around 10-15 mins (if you like a softer chewy cookie, bake for less time).
Transfer to a rack and cool.
Best eaten within 1 week (although probably won’t be there after a few hours!)
Freezes well.
Alternative – double chocolate chip cookie: Replace 2 to 3 tablespoons of the flour with drinking chocolate or cocoa