These cookies will keep well in a tin for a week. Don’t expect them to be as crisp as traditional biscuits – they should be slightly chewy.
For a very adult taste, chop a bar of plain chocolate orange into small cubes and use instead of the chocolate chips. Makes about 20 cookies Easy Prep time: 15 min Cook time: 10 min Total time: 25 min
|100g (4oz)||butter, softened|
|75g (3oz)||caster sugar|
|50g (2oz)||light muscovado sugar|
|½ tsp||vanilla extract|
|1||large egg, beaten|
|150g (5oz)||self-raising flour|
|100g (4oz)||plain chocolate chips|
You will need 3 baking trays.
Lightly grease 3 baking trays. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended.
Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, 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. Bake in the top of the oven for about 8-10 minutes, until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly.
Allow 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.