The secret to making perfect chocolate chip cookies

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Makes: 12-16 cookies

Takes: 10 minutes (plus optional overnight fridge rest)

Bakes: 12 minutes

150g butter, room temperature

150g light brown sugar

100g caster sugar

½ teaspoon vanilla paste

1 egg

1 teaspoon baking powder

250g plain flour

½ teaspoon fine salt

200g dark chocolate, chopped coarsely

Cream together the butter, both sugars and the vanilla paste until pale and well-combined, but not fluffy.
Add the egg, and combine thoroughly.
Stir through the plain flour, baking powder and salt, and then, finally, the dark chocolate, until the mixture comes together as a chunky dough.
Portion the dough into balls the size of ping pong balls. You can do this with an ice cream scoop, but I tend to just use my hands. Leave to rest in the fridge overnight (if you can bear it).
Preheat the oven to 160°C and line two large baking trays with greaseproof paper.
Bake the cookies for 12 minutes, then leave to cool completely before lifting from the tray.