But I can’t keep my hands out the cookie jar

Bow down before the perfect Chocolate Chip Cookie. Gooey in the middle, a little crispy on the outside, kinda salty, very chocolaty, bit rich but probably could be pushed to eat a second. I will never go searching for another cookie recipe ever again amen. (Recipe adapted from here ).

Chocolate Chip Cookies:

• 120g butter (softened)
• 60g light muscovado sugar
• 60g caster sugar
• 30g dark muscovado sugar
• 1 egg
• 240g plain flour
• 1 teaspoon of baking powder
• 150g of dark chocolate 
• 1 teaspoon of salt

Pre-heat oven to 180c. Mix all the different sugars with the butter until creamy. Beat in the egg then chuck in the flour, salt and baking powder. Chop the dark chocolate into chunks and fold into the dough. Next, roll the dough into balls and place on a greased baking tray, giving each of them a little squidge down. I think the trick to making sure you get the crispy-but-also-gooey thing right is keeping them quite big, I got around nine cookies out of this mixture. Bake them for 12-15 minutes until they go a nice golden colour but not quite brown - don't over do it! And you're done. GET IN MA BELLEH.