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Ten-minute chocolate chip cookies

These chewy, vanilla-rich treats are easy-peasy, taking no more than 10 minutes to make, and 10 to bake. Ideal when people turn up unexpectedly for tea, they are also a mainstay of rainy afternoon cooking sessions with the kids. No batch has ever been known to last till the next day.


Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.

Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. Place in an oven preheated to 190°C/Gas Mark 5 and bake for 8–10 minutes, until the cookies are turning pale golden brown.

Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers.

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Makes 14-16

  • 125g unsalted butter
  • 100g caster sugar
  • 75g soft light brown sugar
  • 1 medium egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 150g plain flour
  • ½ teaspoon baking powder
  • A pinch of sea salt
  • 100g dark chocolate, chopped into smallish chunks (or use milk chocolate, if you prefer)

This recipe is taken from...

Every Day