Ingredients you will need:

• 1.5 Cups of brown sugar (280g/9oz) (Muscovado/Demerara/Treacle etc)
  
• 125g (4oz) salted butter
• 1 tsp of vanilla essence
• 2 large eggs at room temperature
  
• 1tsp baking powder
• 2 and a half cups (9.5oz) of cake flour
• 150g (4and 3/4oz) dark choc chips (or any other flavour you fancy)
  
• 150g (4and 3/4oz) white choc chips (or any other type you want)
  

Line a baking tray with baking paper. I always find this the most boring task, but it's important, so don't skip it, or you'll find yourself scraping burnt cookie dough off the bottom, instead of enjoying fresh hot cookies right out the oven.

Now place, sugar, butter and vanilla essence in a bowl and cream it all with an electric mixer. You don't have to have the newest Kitchen Aid mixer for this, one of these small handheld ones will do. They might take a little strain, but if you use it in short bursts, it generally will get the trick done.

Mix in the eggs, whilst using the electic mixer.

Okay, now take an entirely separate bowl and sift your flour and baking powder into it…go on, do it, I'll wait while you sift. Or if you like cleaning, you can ask your three your old kid to do it, because he's probably dying to help you out, just like mine is right now.

Take your wet mixture and add your choc chips to it, and then fold in the flour mixture. This is where it really starts to get delish, so feel free to stick a finger in and taste (not if you are pregnant mind, because there are still raw eggs in there.

Folding is best done witha large metal spoon, I have no idea why, but it's what my Std 6 home economics teacher told us, so I'm sticking to the rule. I'm obedient like that.

Your mixture will be quite sticky (and totally delicious).

Now take a tablespoon of dough, and push it out onto your prepared baking tray, flattening slightly with a fork. If you're a cookie cutter kind of person that likes neat little circles, or trees or bells or other shapes this recipe probably isn't for you type A personalities out there.

But if you *really* want to get more uniform shapes then add more flour until your dough is more doughy and less sticky. Then roll it out on a floured surface and cut out shapes to your hearts content.

Another option would be to roll the mixture into a log and wrap in cling film. Refridgerate overnight and then slice into neat round slices tomorrow morning. In my house that would never work, of course, because none of us could possibly leave a log of cookie dough of *this* calibre alone in the fridge for very long. But I'm sure you could. Clearly we're not the same kind of person if you JUST CLICKED onto this hub to read this recipe. Not at all the same. No Sirree.

The baking time varies with these yummy babies, particularly if you've used different methods of preparing the cookie dough for cookie shaping (see above), because it really depends on your oven.  In my oven, it works better when I only leave them in for 10. But see what works for you okay? Sometimes 12-15 minutes is required.

Once they're out of the oven, transfer them to a wire rack to cool, and store in an airtight container, if there are *any* left at the end of the day okay? Yeah Right, as if. If there are any left there is probably something wrong with your taste buds.

Have fun baking!