River Cottage Ten-minute Chocolate Chip Cookies

Another really quick cookie recipe and one that both my boys cannot get enough of. Rufus loves to help make them and once they are made Jude loves to eat them. I sometimes struggle with Jude and his addiction to a biscuit that's name begins with a bog 'O' and an 'unnamed' brand of chocolate chip cookies but he would actually choose these over both of them. I'm not sure I should be boasting about feeding my child cookies, but I say most things in moderation are ok!   

 

Ingredients

125g Unsalted Butter
100g Caster Sugar
75g Soft Light Brown Sugar
1 Medium Egg, lightly beaten
2 teaspoons Vanilla Extract
150g Plain Flour
½ teaspoon Baking Powder
A pinch of Sea Salt
100g Dark Chocolate, chopped into smallish chunks (or use Milk Chocolate, if you prefer)

Method
Gently melt the butter in a small saucepan. 

Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. 

Beat in the egg and vanilla. 

Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.

Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. 

Place in an oven preheated to 190C/Gas Mark 5 and bake for 8–10 minutes, until the cookies are turning pale golden brown.

Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers.