½ cup unsalted butter (125 g), at room temperature
½ cup white granulated sugar (110 g)
½ cup brown sugar (115 g)
1 large egg
1 dash vanilla
2 cups self-rising flour (215 g)
½ teaspoon salt
1 cup chocolate (175 g), good quality
flaky sea salt, optional
Nutrition Info
Calories 221
Fat 9g
Carbs 29g
Fiber 0g
Sugar 15g
Protein 3g
How to Make It
1. Step
Cream the butter, dark brown sugar and white sugar in a bowl. Once pale and fluffy, crack the egg in and add vanilla if desired. Sift in your self-raising flour and salt.
2. Step
Fold in the flour and salt just until you can't see any streaks. Then, fold in chocolate.
3. Step
Cover the bowl with Saran wrap and rest in the fridge for at least an hour or up to 2 days at most. (If freezing dough, dough can be frozen for upto 2 months).
4. Step
Preheat the oven to 375°F.
5. Step
Scoop the dough into tablespoon-sized balls and place onto a baking tray with 2-inch spaces in between the cookies..
6. Step
Bake for 7 minutes for a chewy cookie, or 10 minutes for a crispy cookie.
7. Step
Let cool and serve, or enjoy warm with a glass of cold milk.
