INGREDIENTS

Makes 8 chunky cookies

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» 125 grams of unsalted butter, room temperature

» 100 grams of light brown soft sugar

» 75 grams of white granulated sugar

» 1 egg

» 300 grams of plain flour

» 1.5 tsp of baking powder

» 0.5 tsp of baking soda

» A good sprinkle of sea salt

» 300 grams of milk chocolate chips - I usually pop them in the fridge whilst I throw the above together

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METHOD

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1. In a large bowl (using a rubber spatula), beat the unsalted butter and light brown sugar until creamy

2. Add in the egg and beat again until smooth

3. Add in the plain flour, baking powder, baking soda and sea salt and mix until a cookie dough is formed

4. Pour in the milk chocolate chips and gently fold them into the cookie dough using your hands until they are distributed well

5. Use a scale and divide the mixture into 8 x 120 grams cookie dough balls

6. Pop the cookie dough balls into an airtight container, and let them cool in the fridge for an hour before baking

7. Preheat the oven to 180 degrees fan or 200 degrees regular, line two baking trays with parchment paper and place 4 cookie dough balls on each tray. I press mine down slightly before putting them in the oven

8. Bake the cookies for 10 to 12 minutes

9. Allow the cookies to cool on the trays for 30 minutes after, as they will continue to bake whilst cooling. Store in airtight containers and eat within 5 days of baking