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gogo

+ rep no mic in 2022 but good teammate

Vintage chocolate chip cookies

Ingredients
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks
Method
RECIPE TIPS
FREEZING THE BISCUITS
If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/170 fan/gas mark 5 and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out.
STORING DOUGH
You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking