Chocolate Chip Cookies

Ingredients:
Makes 24 cookies.

75g (3oz) butter, softened
75g (3oz) caster sugar
75g (3oz) soft light brown sugar
1 medium egg
1 teaspoon vanilla essence
175g (6oz) plain flour
› teaspoon baking powder
100g (4oz) milk or plain chocolate drops

Method:

1. Heat the oven to 180┬║C, 350┬║F, gas mark 4. Use a paper towel to wipe a little oil over two baking trays. Put the butter and both types of sugar into a large mixing bowl.
2. Stir the butter and sugar together with a wooden spoon until the mixture is smooth and creamy. Break the egg into a small bowl and beat it well with a fork.
3. Add the vanilla essence to the egg and mix it in. Then, add the eggy mixture to the large bowl, a little at a time, stirring it well between each addition.
4. Sift the flour and baking powder through a sieve into the bowl. Stir the mixture until it is smooth.
5. Add 50g (2oz) of the chocolate drops to the mixture and stir them in well. Then, put a heaped teaspoon* of the mixture onto one of the baking trays.
6. Us the rest of the mixture to make more cookies. Flatten each cookie with the back of a fork and sprinkle them with the remaining chocolate drops.
7. Bake the cookies in the oven for 10 minutes. Use spatula to lift them onto a wire rack to cool.

*Use tablespoon instead. I thought they looked too small so made them bigger. They come out really big and chewy in the middle ÔÇô yum! Makes about 13-14 cookies this way.