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The Best (and easiest) Cookies

You know when you kind of half follow, half make up a recipe to make something very quickly, and only using the things you have to hand? That happened a couple of weeks ago when I was thinking of something really quick for the boys snacks that week. 
The result was the best cookies you can ever imagine. Very similar to the soft gooey, freshly baked ones you buy in Sainsbury's and M&S (Sorry Waitrose, you lose out here, unless your cookie's have changed in the 18 months!) but even better because you've made them yourself and can make them in less than the time it takes to get to the shop!

You will need:
  • 150g salted butter, softened
  • 160g sugar cane (but brown, granulated is good enough)
  • 2tsp vanilla
  • 1 large egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • 200g chocolate- chips/chunks/mix (I like to use a mixture of milk and white chocolate, chopped into chunks)

Start by pre-heating your oven to 190 degrees or gas mark 5, and getting your chocolate and butter to room temperature. This makes it much easier to chop the chocolate into chunks.

Line 2 baking trays with non-stick baking paper.
When your butter has softened and is at room temperature, add in your sugar.



And cream until well combined.
Pop in your vanilla (it works better if you have little hands to help!). Add the bi-carb and a pinch of salt. And crack in your egg.



Mix again on a high speed so you have a wet mixture. Then add the flour, still using your mixer, and when the flour is all mixed in and you have a cookie dough, pop in the chocolate.





At this point you can also add in other things if you fancy. I like to add raisins or chopped hazelnuts.
Dollop small teaspoon amounts onto both baking trays, evenly spaced. They won't spread too much, but do flatten.

Bake for 8-10 minutes and remove from the oven. They should look just done on the edges, but not quite cooked through the middle to give them that squidgy texture.

Leave to cool for a few minutes (where they will firm up a little) before moving to a cooling rack.



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