Who doesn’t love a chocolate chip cookie?

These do not need chilling prior to cooking so can be made really quickly.

This recipe will make about 24 good sized cookies.

You Will Need:

• 200g Butter
• 300g Caster Sugar
• 1 tsp Vanilla Essence
• 1 Egg
• 350g Plain Flour
• ½ tsp Baking Powder
• 1 tsp Bicarbonate of Soda
• 150g Dark Chocolate Chips or Chunks (I use chocolate of 54.5% cocoa solids)

Method:

• Grease two baking sheets or more if you have them.
• Pre heat the oven to 180degrees C.
• Cream together the butter and sugar until light and fluffy.
• Add the vanilla essence and the egg and mix until well incorporated.
• Sift in the flour, baking powder and bicarbonate of soda together and add this with the dark chocolate and fold through thoroughly, I like to get my hands in at this point.
• This will come together to form a soft dough.
• Divide into 24 balls all about the size of a golf ball.
• Arrange them on your prepared baking sheet. Allowing plenty of room for spreading, I usually put six on a sheet at a time.
• Bake for 10-13mins. You may need to turn the tray to achieve an even bake.
• The longer you bake them for the harder and crispier they will become.
• Allow to cool on the sheet for a couple of minutes and then transfer the cookies to a cooling rack.
• Repeat until all the cookies are baked.