Chocolate chip cookie recipe: Ingredients * 250g/9oz plain flour * ½ tsp baking powder * ½ tsp bicarbonate of soda * ½ tsp sea salt flakes, plus extra for sprinkling * 110g/3¾oz unsalted butter, diced and at room temperature * 110g/3¾oz light brown sugar * 110g/3¾oz caster sugar * 1 large free-range egg * ½ tsp vanilla extract * 250g/9oz chocolate Method 1. To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. 
 2. Put the butter and sugars in a separate large bowl. Using an electric hand-held mixer, beat together for about 4–5 minutes until fluffy and light. Add the egg, beating until fully combined, then briefly mix in the vanilla.
 3. Add the flour mixture and mix just until a dough is formed. Add the chocolate and mix until evenly distributed. 
 4. Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process, but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much.
 5. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. 
 6. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Sprinkle with a little sea salt and place on the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie.
 7. Bake for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. 8. Enjoy!