Best Chocolate Chip Cookies

Ingredients for 18 cookies-

• 250g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pinch of chili powder
• 200g unsalted butter
• 200g brown sugar
• 100g caster sugar
• 2 tsp vanilla extract
• 1 egg
• 300 g chocolate chips (or other any other chocolate...)

Preheat the oven to 160°C

1. Line baking sheets with grease proof paper or grease baking sheets with cooking spray or oil. Don't use parchment paper or the cookies will just stick to it!
2. Sift together the flour, baking soda chili and salt in to a bowl and then set aside.
3. In a bowl cream butter and 2 sugars together until smooth and creamy.
4. Then beat in vanilla and the egg. If it curdles add some of the flour mixture and continue beating to bring it back together.
5. Gentlyfoldchocolate chips in to the batter trying not to over mix.
6. Using on ice cream or batter scoop dollop spoonfuls of the batter on to the prepared sheet spaced well apart. I did 6 per sheet and cooked in 3 batches.
7. Bake for 12 - 15 minutes until lightly browned around the edges. They will appear under baked but as they cool they will firm up.
8. These cookie are best eaten when warm with vanilla ice cream but they can be stored for about 5 days in an airtight container at room temperature.