Chocolate Chip Cookies
You can make these double choc by replacing 30g of flour with cocoa powder. Make ’em big to get them soft and chewy! Another winner from Lorraine Pascale.
Preheat the oven to 190degC. Line two large baking sheets with baking parchment.
Put 110g softened butter with 200g soft light brown sugar in a large bowl and cream together until combined. Stir in one egg with a few drops of vanilla extract and mix well. Add 200g plain flour, a pinch of salt, half a tsp of baking powder and half a tsp of bicarbonate of soda and mix until the dough looks uniform. Add 100g chopped dark chocolate and mash together with a wooden spoon (the recipe advises using 100g milk chocolate chips AND 100g dark chocolate chips, but that looks a bit much – you can decide yourself how chocolatey to make it!).
The dough will be very stiff – divide into 9-10 balls and space about 10cm apart on the baking trays – they will really spread out so give them loads of room. Bake in the oven for 10-12 minutes – the cookies will have a cracked top and will be very soft. Remove the cookies from the oven and leave to cool on the baking trays. They will quickly harden as they cool.