Makes about 12 large or 20 regular cookies
75g butter, softened
75g golden caster sugar
75g soft light brown sugar, sifted
1 large egg, beaten
1/2 tsp vanilla essence
150g self-raising flour
25g cocoa powder
1/4 tsp salt
100g chopped plain chocolate or chocolate chips
ice cream or milk, to serve
Preheat the oven to 180C/350F/Gas4. Butter two heavy, non-stick baking sheets. Cream the butter and both sugars together until pale and fluffy. Beat in the egg and vanilla essence.
Sift the flour with the cocoa and salt. Gently fold into the egg mixture with the chopped chocolate or chocolate chips. Place four heaped tablespoonfuls of the mixture, spaced well apart, on each baking sheet. Press down and spread out with the back of a wet spoon.
Bake for 12 minutes. Cool on the baking sheet for 1 minute, then remove to a cooling rack. Repeat with the remaining mixture. Store in an airtight container when cold.
Serve with ice cream sandwiched between, or eat on their own with a glass of ice-cold milk.
These again, were lovely. I'm really enjoying getting into baking although it's a shame that my wrist doesn't share my enthusiasm.
I was surprised at how much these cookies spread during cooking, they need a good bit of room, I know it says to space them well apart, but my interpretation of that was definitely wrong!