I love cookies because not only are they a delicious snack, they're also super quick to make. The other night I was craving something sweet, and didn't have anything prepared, so what else could I do than to whip up a batch of these scrumpy chocolate chip cookies! 

They are so light and moist in the centre and yet crispy and chewy around the edges, they are the perfect Saturday night treat, or any night for that matter. 

For some cookies you absolutely need to chill the dough even if just for an hour, but with these little beauties there is no chilling needed, making them even quicker to bake. From start to finish your looking at 25 minutes until they’re being devoured.

To store the cookies, if you haven't already eaten them all like me, then keep them in an airtight container and they'll be good for 5 days. 

Ingredients 

• 330g plain flour

• 170g unsalted butter, melted and cooled

• 170g light or dark brown sugar

• 55g granulated sugar 

• ½ tsp baking soda 

• 1 large egg

• 1 tbsp vanilla bean extract 

• ¼ tsp salt

• 180g chocolate chips

Method 

1. Pre-heat the oven to 160°C and line two large baking trays with parchement (I use teflon sheets if you have them)

2. Melt the butter and allow to cool for 5 minutes 

3. Whilst the butter cools, measure the flour, salt and baking soda into a bowl and set aside for now

4. Add the sugars into a bowl, and add the cooled melted butter, using a stand mixer, beat the butter and sugar mixture until a thin paste has formed 

5. Add the egg and vanilla extract to your butter and sugar and continue to beat on a low speed until combined 

6. Next add your dry ingredients to the butter, half at a time and mix on a low speed

7. Add the second half of the dry ingredients, until just about coming together then add the chocolate chips, mixing just until combined, you don't want to over mix

8. Spoon out a medium scoop of dough onto the prepared trays, an ice cream scoop works really well, or just a large spoon will do

9. Making sure the scoops of dough are well spaced,  this recipe makes about 15 cookies. Bake for 11-13 minutes, the cookie should be browning slightly on the edges but be soft in the centre. Do not over bake, they’ll continue to firm up after they've been removed from the oven

10. Just after taking the cookies out of the oven, and whilst still warm, add a couple extra chocolate chips to the tops of the cookies, gently pressing them into the ridges 

11. Leave to cool on the trays for 5 minutes, then transfer the cookies to a wire rack and leave to cool completely and enjoy!