Chocolate Chip Cookies
200g unsalted butter, softened
200g light soft brown sugar
125g demerara sugar
2 large eggs, beaten
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
a pinch of salt
200g dark chocolate chunks
You will also need 2-3 baking trays covered with baking parchment.
Preheat the oven to 170oC/150oC fan oven/325oF/gas mark 3.
Cream the butter and both of the sugars together in a free-standing machine until pale, light and fluffy.
Gradually add the beaten eggs, mixing well between each addition. Scrape down the sides of the bowl with a rubber spatula, add the vanilla extract and mix again.
Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and mix again until thoroughly combined. Fold the chocolate chunks into the cookie dough.
Use either an ice-cream scoop or large spoon (I used my hands and rolled them into balls) to scoop the dough into even-sized mounds. Place 3-4 cookies on each baking tray, allowing plenty of space between each cookie as they will spread during cooking.
Bake the cookies in batches on the middle shelf of the preheated oven for about 5 minutes. Remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies, then return to the oven for a further 5-7 minutes until pale golden brown.
Allow the cookies to cool on the baking trays for a few minutes before transferring to wire racks until cold.