Butter, unsalted - 110g at Room Temp
Plain flour - 165g sifted
Cocoa powde - 30g
Egg - 1 large at Room Temp
Soft light brown Sugar - 200g
Vanilla Extract - 2 drops (1 Vanilla Pod always better but expensive)
Salt - Pinch
Bicarbonate of Soda - 1/2 tsp
Baking Powder - 1/2 tsp
Chocolate chips plain - 100g
Chocolate chips white -100g
Cream the butter and sugar together, that means beat with a wooden spoon if you don't have an electric whisk. This is why you need the butter room temperature!
Stir in the egg and the vanilla drops and mix together until smooth.
Add the pinch of salt, flour, bicarbonate of soda, cocoa powder and baking powder and mix until it looks like a dough.
Add the chocolate chips and give it a really good mix together with your wooden spoon.
Depends on the size you roll them.
A walnut size ball will make around 16
A dobber (big marble) size will make 32
Space evenly apart on a baking tray lined with baking paper. If you are going for flats (Millie style cookies) then put 6 to a tray as they spread out when baking - literally melt into puddles. If you want them more rounded roll into balls and leave in the fridge for half an hour before putting them into the oven.
Bake for 10-12 minutes.
Leave to cool, it really isn't wise to scoff them straight from the oven as delicious as they smell. The cooling time will allow them to harden.