Categories: September

Ingredients

• 115g unsalted butter, softened
• 50g granulated sugar
• 70g light muscovado sugar
• 1/2 tsp vanilla extract
• 1 large egg, lightly beaten
• 160g plain flour
• 1/4 tsp bicarbonate of soda
• 100g milk or Bournville chocolate, cut into chunks

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease 2-3 non-stick baking sheets.

2. Put the butter and sugars into a large bowl and cream together using an electric hand whisk until pale and fluffy. Gradually beat in the vanilla and egg.

3. In a small bowl, mix the flour, bicarbonate of soda and a good pinch of salt, then add to the creamed mixture, along with the chocolate chunks. Mix until combined to a softish dough. Put tablespoonfuls of the dough onto the baking sheets, spaced well apart. Bake for 8-10 minutes, then remove from the oven. Leave on the baking sheets for 2 minutes, then transfer to a wire rack to cool. Eat immediately or store in an airtight container for up to 5 days.

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