Ingredients

For the mix:

• 140g Unsalted butter, melted and allowed to cool
• 140g Light brown sugar
• 100g Caster sugar
• 1 Large egg, lightly beaten
• 260g Plain flour
• 1 teaspoon Vanilla extract
• 1 teaspoon Bicarbonate of soda
• 180g Chocolate chips

Optional:

• Add a mixture of dark, milk or white chocolate
• A handful of chopped nuts in place of some of the chocolate
• A scattering of sea salt as soon as they come out of the oven

Tools

• Titanium Chef XL

Method

1. Set the oven to 160°C (fan oven).
2. Add the sugars to the bowl of your Kenwood mixer and using the K beater add the cooled melted butter with the mixer on slow speed. Once all the butter has been added, turn the mixer up to medium speed and beat until thick and lighter in colour, approximately 5 minutes.
3. With the mixer on slow speed gradually pour in the egg.
4. Beat together until well mixed in.
5. Add the vanilla extract.
6. Sift together the bicarbonate of soda and the flour.
7. On slow speed add the flour until almost combined.
8. Remove the mixing bowl from the mixer and add the chopped chocolate pieces and give a final mix with your scraper. Do not over mix.
9. Wrap in cling film and rest in the fridge for at least 30 minutes.
10. Divide into 60g pieces and roll into balls and place on a baking tray lined with grease proof paper.
11. Bake for approximately 13 minutes.
12. Once baked and golden in colour if you want a salty kick add the sprinkling of sea salt.
13. These cookies freeze really well. Portion into balls and freeze, remove from the freezer and allow to defrost for about 10 minutes, bake for approx 15 minutes.