• STEP 1

    Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

  • STEP 2

    Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

  • STEP 3

    Beat in 2 tsp vanilla extract and 1 large egg.

  • STEP 4

    Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

  • STEP 5

    Add 200g plain chocolate chips or chunks and stir well.

  • STEP 6

    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.

  • STEP 7

    Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  • STEP 8

    Leave on the tray for a couple of mins to set and then lift onto a cooling rack.


If 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.


You 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.

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