1 level teaspoon baking powder
100g slightly salted butter
125g Demerara sugar
1 teaspoon vanilla essence
100g chocolate chips
Heat the oven to 180 °C.
Take the butter out of the fridge at least 1 hour before you start, so that it has softened sufficiently; or else microwave it for 40 seconds. In a bowl, cream the butter and sugar with a fork. Add the egg and vanilla essence and mix together. Stir in the flour and baking powder; the dough should maintain a fairly soft consistency, add the chocolate chips last.
Put a sheet of baking parchment on a tray and using two spoons form the dough into balls the size of a large walnut. Place them 3 cm apart on the tray because they will spread during cooking. Bake for 8 minutes (check to see if they are cooked, the cookies should not brown on the edges, some ovens will cook faster) then let them cool before removing them from the tray.
Chef’s tip: To make “all chocolate” cookies, add 2 tablespoons of unsweetened cocoa powder to the flour.
Once completely cooled, these cookies can be stored in a CURVER airtight container for 2 weeks; make sure you place your container near the top of the fridge.