A classic quick afternoon sweet treat that takes just 20 minutes from start to finish! Milk chocolate chip cookies that are soft in the middle with a little crunch on the outside.
Preheat the oven to 190'C.
Soften the butter to room temperature and then combine with the two sugars. Beat together until pale and fluffy. Sieve together the flour and the baking powder and then add to the creamed butter. Gently fold the mixture together and then add the chocolate chops.
Spoon the mixture on to a baking tray, making sure to leave a clear gap between each spoonful as the mixture will spread as it cooks. Transfer to the oven and cook for 8-10 minutes. Once cooked, remove from the oven and leave on the baking tray for 2 minutes then transfer to a wire rack to cool. Your cookies should be crunchy at the edges and soft in the middle.
«This mixture can be prepared in advance - roll into a long, thick sausage shape and wrap in clingfilm. Refrigerate overnight or keep in the freeser for up to 3 months.»