Chocolate chip cookies

Special equipment • electric mixer

MAKES ABOUT 30

Ingredients:

7oz (200g) butter, at room temperature

1 1⁄2 cups (300g) sugar

1 large egg

1 tsp vanilla extract

2 cups (300g) self-rising flour

2 cups (150g) dark- or milk-chocolate chips

Method:

1 Preheat the oven to 350°F (180°C). Line two baking sheetss with parchment paper. In a bowl, beat the butter and sugar together with an electric mixer until creamy, then mix in the egg and vanilla extract until completely combined.

2 Beat in the flour until the mixture forms a soft dough, then mix in the chocolate chips. Roll the dough into about 30 balls, each the size of a walnut, and place on the baking sheets, leaving space around each one for it to spread. Flatten them slightly, then bake in two batches for 15 minutes, or until golden. Carefully transfer to a wire rack to cool completely.

Cook’s Notes:

Don’t worry if the golden cookies are still a little soft when you take them out of the oven—they will firm up as they cool, to become deliciously chewy.

Chocolate chip cookies