Eric Lanlard's chocolate chip cookies recipe

• 250 g (8.8oz) Plain flour
• 0.5 tsp Bicarbonate of soda
• 0.5 tsp Salt
• 170 g (6oz) Unsalted butter, melted
• 200 g (7.1oz) Muscovado dark brown sugar
• 100 g (3.5oz) Golden caster sugar
• 1 tbsp Vanilla extract
• 1 Egg
• 1 Egg yolk
• 325 g (11.5oz) Chocolate chips

1. Preheat the oven to 170 C / Gas mark 3.
2. Grease baking trays or line with parchment.
3. Sift together the flour, bicarbonate and salt; set aside.
4. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended.
5. Beat in the vanilla, egg and egg yolk until light and creamy.
6. Mix in the sifted ingredients until just blended.
7. Stir in the chocolate chips by hand using a wooden spoon.
8. Drop cookie dough onto the prepared baking trays, with each cookie around 2 tablespoons of dough.
9. Do not flatten the dough as they will do that by themselves
10. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden.
11. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

flour, bicarbonate, salt, butter, muscovado dark brown sugar, sugar, vanilla, egg, egg yolk, chocolate chips

Taken from www.lovefood.com/guide/recipes/12069/eric-lanlards-chocolate-chip-cookies (may not work)