the butter and sugar until pale and fluffy using a handheld electric mixer.
Add the egg, beating it well, scrapping the sides until it’s all clean. Reduce the speed to low and beat in vanilla
extract, until well incorporated.
Stir in the flour, bicarbonate of soda and mix
until smooth dough is formed. Mix the chocolate into the dough until evenly
mixed. Roll the dough into a log, wrap it in a cling film and chill it for an
hour+ until firm.
Preheat
the oven to 190C/ fan assisted oven to 170 F, gas mark 3. Line 2 baking trays with a greaseproof sheets
Get the dough log from
the fridge and cut them into equal pieces. Arrange 6 equal amount of the
cookie dough on the prepared baking tray. Make sure to space the cookies
apart , allowing the cookies to spread whilst baking. Bake in the preheated
oven for 9 minutes until the edges start to turn golden brown. Leave the
cookies to cool in the tray for another 10 minutes, before turning them out
on a wire rack to cool completely.
The cookies turned out
to be soft and chewy!
Notes
The recipe did
not call for chilling the dough. Since I have had disasters with the dough
going really flat and not getting the desired result, I have chilled the
dough.You could cut
the cookie dough log into equal sizes and place them as it is, or roll them
in the middle of your palm and place them on the prepared tray.