Chocolate Chip Cookies

Ingredients

• 125 g Butter (softened, unsalted)
• 125 g Caster sugar
• 75 g Light brown soft sugar
• 1 Egg (large)
• 1 tsp Vanilla extract
• 250 g Plain flour
• 1/2 tsp Baking powder
• 1/4 tsp Bicarbonate of soda
• 1/4 tsp Salt
• 300 g Milk chocolate chips

Instructions

1. 1

   Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)

2. 2

   Add the egg and vanilla extract and mix in

3. 3

   Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in until just combined. You can put these ingredients in a separate bowl, and mix them together before adding them, if you like

4. 4

   Then mix in the chocolate chips briefly, just to evenly distribute them

5. 5

   Divide the dough into portions, I weighed the dough out to make each cookie an equal size

6. 6

   Roll the dough portions into balls using your hands, place them on either a lined baking tray, or into a tupperware container lined with baking paper. Chill them in the fridge for 30 minutes

7. 7

   Meanwhile, pre-heat your oven to 180C Fan/400F/Gas Mark 6

8. 8

   After the 30 minutes is up and your oven is pre-heated, place the dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the fridge and bake the cookies in batches

9. 9

   Bake for 12 minutes, remove from the oven and leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack

10. 10

    Enjoy warm, or once fully cooled. Store leftovers in an airtight container and eat within 3-4 days