Soft-centred chocolate chip cookies

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• Salted butterSoftened150 g
• Light brown muscovado sugar80 g
• Granulated sugar80 g
• Vanilla extract2 tsp
• Large egg1
• Plain flour225 g
• Bicarbonate of soda½ tsp
• Salt¼ tsp
• Dark chocolate chips (or chunks)200 g

1. 1

   Set the oven to 190°C (170°C fan). Cover two baking trays with non-stick baking paper.

2. 2

   In a bowl, cream together the 150g of salted butter (softened), the 80g of granulated sugar and 80g of light brown muscovado sugar until light and creamy.

3. 3

   Add 1 large egg and 2 tsp of vanilla extract, beating well.

4. 4

   Add 225g of plain flour, along with ¼ tsp of salt and ½ tsp of bicarbonate of soda, sifting them over the bowl. Stir with a wooden spoon until combined.

5. 5

   Fold in 200g of dark chocolate chips or chunks.

6. 6

   Using a teaspoon, drop small mounds of dough onto the lined trays, leaving plenty of space between them. The dough makes about 30 cookies.

7. 7

   Put in the oven for 8-10 mins, until the edges turn pale brown and the centres are still a little soft when pressed.

8. 8

   Let them rest for a couple of mins on the baking tray so they set, then move them to a wire rack to cool.