Choc Chip Cookies

American flour is different from ours. What they call all-purpose flour is closer to our strong bread flour. I find that a mixture of self raising and other strong white or wholemeal flour works perfectly well.
When you bake cookies they spread quite a lot, so leave plenty of room between them. The easiest way to shape them is to take a dessertspoonful of mixture, roughly form them into a ball, pop on to the greased baking tray and then flatten slightly with a fork.

(makes about 2 dozen cookies)

Ingredients

• 4 oz/100 g butter
• 4 oz/100 g granulated sugar
• 4 oz/100 g soft brown sugar
• 1 egg
• a few drops real vanilla essence
• 4 oz/100 g wholemeal flour
• 4 oz/100 g self-raising flour
• 4 oz/100 g plain chocolate chips or chopped dessert chocolate

Method

1. Grease 2 large baking trays. Set the oven to 190c/375f/ Gas 5.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla essence.
3. Stir in the flours and mix well. Add the choc chips.
4. Form into dessert spoon-sized balls as described above, and place on the trays.
5. Bake for 8-10 minutes until golden, then cool on a wire rack.
6. Eat warm, or cool completely and store in an airtight container.