- 150g salted butter, softened
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 225g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 200g plain chocolate chips or chunks
Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
Beat in 2 tsp vanilla extract and 1 large egg.
Sift 225g plain flour, 1/2 tsp bicarbonate of soda and 1/4 tsp salt into the bowl and mix it in a wooden spoon.
Add 200g plain chocolate chips or chunks and stir well.
Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
Bake for 8-10 mins ultil 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 into a cooling rack.