- 150g salted butter, softened
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 225g plain flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- ¼ tsp salt
- 200g plain chocolate chip or chunks
Heat the oven to 190C/fan170C/gas 5. Line two baking sheets with non-stick baking paper.
Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla and egg.
Sieve the flour, bicarbonate of soda and salt into the bowl and mix it in with a wooden spoon. Add the chocolate chips and stir well.
Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
Leave on the tray for a couple of minutes to set and then lift onto a cooling rack.
Freezing the biscuitsIf you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/ 170 fan/ gas mark 5 and heat for 2 - 3 mins to crisp up. Don’t leave them too long or they’ll dry out.
Storing doughYou can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.