Makes about 15

Chocolate chip cookies recipe

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Takes 25 minutes to make, plus cooling

115g unsalted butter, softened
50g granulated sugar
70g light muscovado sugar
1/2 tsp vanilla extract
1 large egg, lightly beaten
160g plain flour
1/4 tsp bicarbonate of soda
100g milk or Bourneville chocolate, cut into chunks

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1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2-3 non-stick baking sheets. Put the butter and sugars into a large bowl and cream together using an electric hand whisk until pale and fluffy. Gradually beat in the vanilla and egg.
2. In a small bowl, mix the flour, bicarbonate of soda and a good pinch of salt, then add to the creamed mixture, along with the chocolate chunks. Mix until combined to a softish dough.
3. Put tablespoonfuls of the dough onto the baking sheets, spaced well apart. Bake for 8-10 minutes, then remove from the oven. Leave on the baking sheets for 2 minutes, then transfer to a wire rack to cool. Eat immediately or store in an airtight container for up to 5 days.

Nutritional info

Per cookie: 165kcals, 8.9g fat (5.3g saturated), 2.1g protein, 20g carbs, 12.3g sugar, 0.2g salt

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