Chocolate Chip Cookies
Ingredients:
160g salted butter, softened
90g light brown muscovado sugar
75g granulated sugar
2 tsp vanilla extract
1 large egg
220g plain flour
¼ tsp salt
220g plain chocolate chips or chunks
Method:
Heat the oven to a temperature of 190C/fan170C/gas 5 and line two baking sheets with baking paper preferably nonstick.
Put 160g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and mix until nice and creamy.
Beat in 2 tsp vanilla extract and 1 large egg and then sift 220g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon then add 220g plain chocolate chips and stir well.
Scoop the mixture into small roundels on the baking trays. This mixture should make about 30+ cookies and should be well spread out.
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
½ tsp bicarbonate soda
