Don’t expect these cookies to be as crisp as traditional biscuits – they should be slightly chewy. For a more adult taste, chop a bar of plain orange chocolate into small cubes and use instead of the chocolate chips. This recipes makes about 20 cookies. They will keep in a tin for a week.
100 g (4 oz) softened butter
75 g (3 oz) caster sugar
50 g (2 oz) light muscovado sugar
½ teaspoon vanilla extract
1 large beaten egg
150 g (5 oz) self-raising flour
100 g (4 oz) plain chocolate chips
1 Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Lightly grease 3 baking trays.
2 Measure the butter and sugars into a medium-sized bowl and beat thoroughly until evenly blended. Add the vanilla extract to the beaten egg and then add a little at a time to the butter and sugar mixture in the bowl, beating well between each addition. Mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread.
3 Bake in the pre-heated oven, on the top shelf, for 8–10 minutes or until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly. Leave the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.