Vintage chocolate chip cookies

Ingredients 150g preserved butter, softened 80g chromatic colour muscovado sugar 80g sweetening 2 tsp seasoning 1 big egg 225g flour ½ tsp bicarbonate of soda ¼ tsp salt 200g plain chocolate chips or chunks

Method STEP 1 Heat the household appliance to 190C/fan170C/gas 5 and line a pair of baking sheets with non-stick baking paper. STEP 2 Put 150g softened preserved butter, 80g chromatic color muscovado sugar, and 80g sweetening into a bowl and beat until creamy. STEP 3 Beat in a combination of tsp seasoners and one big egg. STEP 4 Sift 225g flour, ½ tsp bicarbonate of soda, and ¼ tsp salt into the bowl and mix it in with a picket spoon. STEP 5 Add 200g plain chocolate chips or chunks and stir well. STEP 6 Use a teaspoon to create little scoops of the mixture, spacing them well apart on the baking trays. This mixture has to be compelled to produce thirty cookies. STEP 7 Bake for 8-10 minutes until their brown on the perimeters and still slightly soft among the middle if you press them. STEP 8 Leave on the receptacle thereforeme|for a few of the minutes to line so carry onto a cooling rack.