Makes approx. 24 cookies.
Ingredients:
125g unsalted butter
225g caster sugar
1 teaspoon vanilla extract
1 medium egg
220g self-raising flour
½ teaspoon salt
200g chocolate chips
Pre-heat the oven to 200c, 180c (fan) Gas mark 6
2 baking trays lined with greaseproof paper
Method:
Cream together the butter and the sugar until pale and fluffy.
Then beat in the egg and vanilla.
Sift in the flour and salt, mix thoroughly until it forms a dough.
Then mix in the chocolate chips.
Pull off pieces of the dough, approx. the size of a walnut. Roll into balls and place on a baking tray spaced out well as they will spread when cooking. Squash each one down a little with the palm of the your hand, this helps them spread nicely.
Bake for between 7 and 10 minutes depending on how gooey you like the centre of your cookies.
Leave to cool on the baking tray for 5 minutes before transferring on to a cooling rack to completely cool.
They can be stored for approx. 4 days in an airtight container (if they last that long!)
If you don’t want to bake them all in one go the dough can be frozen, defrost thoroughly before baking.
You can use golden caster sugar for an extra caramely flavour.
Use whichever is your favourite chocolate – I used a mixture of white, milk and dark because that’s what I had.