Makes around 20

• 125g unsalted butter
• 175g granulated sugar
• 1 egg
• ½ tsp vanilla extract
• 150g plain flour
• ½ tsp baking powder
• pinch of salt
• 100g chocolate, chopped into chips

Pre heat your oven to 190C/375F/Gas 5.

Line your baking tray with baking parchment, or if non stick, grease with a little butter before baking each batch.

Slowly melt the butter in a saucepan, before pouring into a mixing bowl with the sugar. Wait until the mixture’s cooled down, before cracking in the egg and mixing everything together with a wooden spoon. Add the vanilla extract.

Sift in the plain flour, baking powder and salt and mix everything together. Scoop out a heaped teaspoons worth of the dough and mould into a ball with your hands. Place on the baking tray, making sure to leave plenty of room between each cookie. They’re much bigger once cooked.

As a guide, my baking tray was 12″ x 12″ and I managed to bake 9 at once. You could make them bigger, and bake 4 at once.

Bake for 8-10 minutes. The edges should be golden brown, and the center soft when you take them out. Allow to cool for a few minutes before eating, or store in a sealed container for up to 5 days.