125g / 4½ oz plain flour
70 g /2½ oz butter (softened)
1 egg
50 g / 2 oz soft brown sugar (Demerara)
50 g /2 oz superfine / caster sugar
110 g / 4 oz chocolate chips
50 g / 2 oz chopped hazelnuts - optional
½ teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Turn the oven on, setting it to 180c.
grease two baking trays with butter, margarine or cooking oil.
Add the sugar caster sugar, flour, bicarbonate of soda, butter and vanilla extract to a bowl and mix them well, Add the egg, chocolate and nuts- if being used and blend all the ingredients together.
Use a spoon to place blobs of the mixture on the greased baking try. Each blob should be a little bit smaller than a golf ball. Don't attempt to flatten the blobs at all, in fact when you spoon them onto the tray try to make the as high as possible.
Keep the blobs well apart because the mixture will spread out when cooking.
Place the trays in the oven and cook for 12 minutes until golden brown. Don't open the oven for at least ten minutes or you will end up with very flat cookies! Cool on the baking tray for 2 minutes then transfer them to a wire rack to cool for a further 15 minutes.
70 g /2½ oz butter (softened)
1 egg
50 g / 2 oz soft brown sugar (Demerara)
50 g /2 oz superfine / caster sugar
110 g / 4 oz chocolate chips
50 g / 2 oz chopped hazelnuts - optional
½ teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Turn the oven on, setting it to 180c.
grease two baking trays with butter, margarine or cooking oil.
Add the sugar caster sugar, flour, bicarbonate of soda, butter and vanilla extract to a bowl and mix them well, Add the egg, chocolate and nuts- if being used and blend all the ingredients together.
Use a spoon to place blobs of the mixture on the greased baking try. Each blob should be a little bit smaller than a golf ball. Don't attempt to flatten the blobs at all, in fact when you spoon them onto the tray try to make the as high as possible.
Keep the blobs well apart because the mixture will spread out when cooking.
Place the trays in the oven and cook for 12 minutes until golden brown. Don't open the oven for at least ten minutes or you will end up with very flat cookies! Cool on the baking tray for 2 minutes then transfer them to a wire rack to cool for a further 15 minutes.