90gms– 1/3 cup plus 2 tsp brown sugarvery firmly packed
100gms– 2/3 cup self-raising flour
150gms– 1 cup plain flour
200gms– 1 cup chocolate chipsI use dark chocolate, but feel free to use your favourite kind
Using an electric mixer, beat the butter, caster sugar, brown sugar and vanilla together until pale and creamy.
Stop the machine occasionally and use a spatula to scrape down the side of the bowl. Add the egg and beat until well combined.
Add the flours and beat until well combined.
Add the chocolate chips to the mixture and slowly stir until just combined.
Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.
Bake the cookies in a pre-heated oven at 180°C – 355°F for about 13-15 minutes, or until the cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be (I prefer mine crunchy, so I cook them for 15 minutes).
Leave the cookies to cool on the tray for 5 minutes and then transfer them to a wire rack to cool completely.
Once the cookies have cooled to room temperature, you can store them in an airtight container.