Double Chocolate Chip Cookies

For 2 servings

• Butter, softened60 g
• Brown sugar50 g
• Caster sugar25 g
• Small egg1
• Vanilla extract1/2 tsp
• Plain flour100 g
• Bicarbonate of soda1/4 tsp
• Saltpinch
• Chocolate chips60 g

1. 1

   In a large bowl, beat the softened butter, brown sugar and caster sugar together until pale and creamy, a hand whisk or wooden spoon both work fine.

2. 2

   Beat in the egg and vanilla extract until fully combined.

3. 3

   In a separate bowl, mix the flour, bicarbonate of soda and salt.

4. 4

   Fold the dry ingredients into the wet mixture until just combined, stop as soon as you can't see any dry flour, overmixing makes tougher cookies.

5. 5

   Fold in the chocolate chips.

6. 6

   Cover the bowl and chill in the fridge for at least 20 minutes - this stops the cookies spreading too thin while baking.

7. 7

   Preheat the oven to 180°C (fan 160°C) and line a baking tray with baking paper.

8. 8

   Scoop the dough into 6 equal balls and place on the tray, spaced well apart as they will spread.

9. 9

   Bake for 10-12 minutes, until the edges are golden but the centres still look slightly soft, they'll firm up as they cool.

10. 10

    Leave to cool on the tray for 5 minutes before transferring to a wire rack.