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.