THICK & CHEWY CHOCOLATE CHIP COOKIES

Ingredients

500g Plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp salt

225g unsalted butter at room temp>

220g caster sugar

220g light brown sugar

2 eggs lightly beaten

1 tsp vanilla extract

500g chopped chocolate bar or chocolate drops

Method

§  Sift the flour, bicarbonate of soda, baking powder and salt together in a medium-sized bowl

§  Using an electric mixer, beat the butter, caster sugar and brown sugar together until smooth for  about 3 minutes. Add the eggs a little at a time, beating until fully combines, then mix in the vanilla extract

§  In three additions, beat in the flour mixture, stirring until just combined. Fold in the chocolate. Ideally, chill the dough overnight before baking.

§  Preheat the oven to 180⁰C/160⁰C fan/350⁰F/gas 4 and line two baking trays with baking paper. Use your hands or an ice-cream scoop to form balls of dough, about 60g per cookie.

§  Bake six cookies per tray for 16-18 mins or until golden around the edges. Allow the cookies to cool for a few minutes before transferring to a wire rack to cool fully.

WARNING: Do NOT overcook! I will not be held responsible for broken teeth!

TIP: Substitute the milk chocolate for white chocolate. .  dark chocolate. .  smarties. .  M&M’s. .  rolos.  . . whatever floats your boat!