Chocolate chip cookies

Method

1. Melt the butter in a pan. Remove the pan from the heat and let the butter cool. Mix the brown sugar, sugar and egg into the butter.
2. Cut the chocolate into chunks, unless you’re using chocolate chips. Mix the chocolate, flour, bicarbonate of soda and salt in a bowl. Pour in the butter and sugar mix and blend into a batter. Leave the batter in the fridge for about 2 hours.
3. Mould the batter into balls, about 1 tbsp per ball. Place one ball in each muffin tin hole (a total of 6). Bake on a low heat for about 10 minutes. Turn off the heat and keep the cookies under the lid in the residual heat for 3 minutes. Remove and let cool on the rack. Bake the remaining balls in the same way.

Tip! If you don’t want to bake all the cookies at once, the batter can be refrigerated for up to three days.