CHOCOLATE CHIP COOKIES

These cookies are delectable — crisp on the outside, soft and chewy in the middle, with little bursts of rich, velvety chocolate. They are the perfect cookie for making an ice-cream sandwich: a dessert favourite for young and old.

Makes 24

150 g (5½ oz) unsalted butter, softened

150 g (5½ oz) soft brown sugar

1 large egg

240 g (8½ oz) plain (all-purpose) flour, plus extra for rolling

30 g (1 oz) cornflour (cornstarch)

5 g (¹/₈ oz/1 teaspoon) baking powder

5 g (¹/₈ oz/1 teaspoon) salt

240 g (8½ oz) milk chocolate buttons

Preheat the oven to 160°C (315°F). Line a baking tray with baking paper.

Put the butter and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat for 5 minutes, scraping down the side of the bowl occasionally, until light and fluffy.

Add the egg and continue mixing until combined. Reduce the speed to low and add the flour, cornstarch, baking powder and salt. Mix for 2 minutes, or until combined. Add the chocolate buttons and stir through.

Turn the dough out onto a sheet of lightly floured baking paper and roll into a log 4 cm (1½ inches) in diameter.

Refrigerate for 1 hour, until set.

Cut the dough into 1 cm (½ inch) slices and place on the lined baking tray, leaving space in between for spreading.

Bake for 10–12 minutes, or until just set. Cool for about 10 minutes on the tray, before transferring to a wire rack to cool completely.

These cookies will keep in an airtight container at room temperature for up to a week.