Vintage chocolate chip cookies

Ingredients

• 150g salted butter, softened

• 80g light brown muscovado sugar

• 80g granulated sugar

• 2 tsp vanilla extract

• 1 large egg

• 225g plain flour

• ½ tsp bicarbonate of soda

• ¼ tsp salt

• 200g plain chocolate chips or chunks

Method

• STEP 1

  Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

• STEP 2

  Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

• STEP 3

  Beat in 2 tsp vanilla extract and 1 large egg.

• STEP 4

  Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

• STEP 5

  Add 200g plain chocolate chips or chunks and stir well.

• STEP 6

  Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

• STEP 7

  Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

• STEP 8

  Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

• RECIPE TIPS

  FREEZING THE BISCUITS

  If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/170 fan/gas mark 5 and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out.

  STORING DOUGH

  You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.