Chris and James demonstrate the versatility of chocolate, one of the most coveted ingredients, from the sumptuous dark chocolate truffle cake to the innovative white chocolate and chili ice cream.
110g unsalted butter, plus extra for greasing
50g caster sugar
50g soft brown sugar
1 free-range egg
1/2 tsp vanilla extract
150g plain flour
1/2 tsp baking soda
175g semi-sweet or plain chocolate chips
20g chopped walnuts (optional)
Preheat the oven to 180C (350F) and lightly butter a baking sheet or tray. Beat the butter and both types of sugar together in a large mixing bowl until light and creamy. Whisk in the egg and vanilla extract.
In a smaller bowl, sift the flour and baking soda together. Gradually add this to the sugar and egg mixture and beat until smooth. Fold in the chocolate chips and chopped walnuts, if using.
Spoon a tablespoon (or teaspoon if making smaller cookies) of the mixture at well-spaced intervals on to the prepared baking sheet or tray.
Bake for about 10 minutes until golden. Don’t overcook – these cookies should still be soft and gooey in the centre when they come out of the oven.
Leave to cool slightly then transfer to a wire rack to cool.