These cookies are utterly delicious and so chocolatey. I like to use lots of choc chips so when you bite into them they are all gooey in the middle. If you prefer you can leave out the salt if you just want sweet cookies and feel free to use any type of choc chips you want.
I can’t take full credit for these as my Amber put the dough together while I sat and had one of my gin and tonic lolly’s. I needed to make sure that recipe was just perfect you know!
125g light brown sugar
1 egg – beaten
1 teaspoon vanilla extract
150g plain flour
1 teaspoon baking powder
100g dark choc chips ( you can use any)
1 teaspoon crunchy salt
Preheat oven to 180C / 160C fan
Line two baking sheets with greaseproof paper
Beat together the butter and sugar until creamy.
Add the beaten egg, choc chips, baking powder, flour, vanilla and half the salt.
When you’ve mixed together a dough starts to form. Roll into golf ball sized mounds, no need to flatten and place 6 of each on each baking tray.
Bake for 15 mins approx, allow to rest for 5 minutes, remove and cool on a wire rack .
Sprinkle over the rest of the salt.