Ingredients
- 150 g of butter
- 150 g of butter
- 0 tsp of bicarbonate of soda
- 1 tbsp of baking powder
- 225 g of plain flour
- 1 tbsp of vanilla extract
- 1 egg
- 125 g of cane sugar
- 125 g of brown sugar
- 1 sea salt flakes
- 225 g of dark chocolate
- 0 tsp of salt
Method
Step 1
1. Preheat the oven to 180°C. 2. Beat butter, brown sugar and cane sugar on high-speed for about 8 minutes – or until light and creamy. 3. Add the egg and vanilla extract and mix well. 4. Sift the dry ingredients and fold into the butter mixture until completely combined. It’s important not to mix the dough to hard – or your cookies will become tough. 5. Stir in the chocolate. 6. Roll a tablespoon of dough into balls and place them a baking tray lined with baking paper – place only 6-7 balls on one tray as they will spread out while baking. Alternatively use an ice cream scooper to portion the cookie dough and make the perfect size for every cookie. 7. Bake for 12-14 minutes until golden brown. 8. Leave the cookies to rest on the baking trays for a few minutes, then transfer to cool on a baking rack. 9. Sprinkle lightly with a pinch of salt flakes.