Perfect Chocolate Chip Cookies

Makes 15

120g salted butter, at room temperature
75g light brown sugar
75g granulated sugar
½ tsp vanilla extract
1 egg
240g plain flour
½ tsp bicarbonate of soda
170g dark chocolate, roughly chopped
Sea salt flakes (optional)

1. Using a wooden spoon, or (even better) a food mixer, beat together the butter and sugars until just combined. Add the vanilla extract, then the egg, and beat in well.

2. Sift together the flour and bicarbonate of soda, then use a spoon to add to the mixture, stirring until it just comes together into a dough. Fold in the chocolate pieces, then chill overnight, or for up to 72 hours.

3. Preheat the oven to 180C. Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. Bake for about 15 minutes, until golden, but not browned.

4. Sprinkle lightly with sea salt if using, and allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely – or scoffing immediately.

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