Traditional Chocolate Chip Cookies

This is my favorite cookie recipe, it always makes the best cookies time and time again. Like any cookie recipe you can mix it up and add nuts or raisins, but I like it best with milk chocolate chips. There is quite a lot of sugar here so if you are concerned or cutting back, I have previously made these with half the sugar and they are still great. 

Ingredients 
225g flour
¹⁄₂ tsp bicarbonate of soda
80g light brown muscovado sugar
80g granulated or caster sugar
2 tsp vanilla essence or extract
150g butter (I use kerrygold, a salted good quality butter)
1 egg
pinch of salt
200g milk chocolate chips

Method

1. Preheat your oven to  170℃/ 190℃. And line your baking tray with non-stick baking paper.
2. Combine the butter and sugars in a bowl and mix until creamed together, then add in the egg and vanilla essence. 
3. Next add the dry ingredients, sieve in the flour, bicarbonate of soda and salt.
4. Lastly fold in the chocolate chips
5. Place small mounds of the batter onto your pre-prepped baking tray. Be careful not to use too much batter here as it will expand. If you want a fuller cookie and don't like the batter to spread too much, put the batter in the fridge before cooking and chill for 30 minutes.
6. Bake in the oven for 8-10 minutes until golden brown and still slightly soft in the centre.
7. Leave to cook in the banking tray before turning out.