Vintage chocolate chip cookies

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Preparation and cooking time
- Prep:15 mins
- Cook:10 mins
Easy
Makes 30

Freezable

Nutrition: per cookie
Highlight	Nutrient	Unit
	kcal	121
	fat	6.3g
	saturates	3.8g
	carbs	14.7g
	sugars	9.5g
	fibre	0.5g
	protein	1.3g
low in	salt	0.2g

Ingredients

150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Method

STEP 1
Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
STEP 2
Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
STEP 3
Beat in 2 tsp vanilla extract and 1 large egg.
STEP 4
Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
STEP 5
Add 200g plain chocolate chips or chunks and stir well.
STEP 6
Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
STEP 7
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
STEP 8
Leave on the tray for a couple of mins to set and then lift onto a cooling rack.