250g Butter
220g Plain Flour
150g Caster sugar
50g Chocolate Chips
1tsp Baking Powder
1tsp Vanilla extract
1 Egg
Cling Film
In a mixing bowl beat the butter and sugar together until pale and fluffy. Lightly beat the egg then slowly add to the butter and sugar beating as you add. Add the vanilla extract and mix in. Add the baking powder and sift in the flour then mix well.
Put a 60 cm length of cling film flat onto the work surface and put the dough mixture along one edge. Roll the dough into a 5/10cm thick sausage and roll up the ends of the cling film like a large toffee. Put the dough into the fridge to chill for a minimum of an hour. You can split the dough into half and make two rolls and freeze half if needed although it never lasts long enough to need freezing in my house. The dough will keep for 3 or 4 days in the fridge.
To cook the cookies. Preheat the oven to 200c or Gas 6. Cut the dough into 8/10mm thick slices and put on a baking tray. Leave space round each to allow to expand while cooking. Bake the cookies for 8 to 10 minutes then remove from the oven but leave on the baking try for a few minutes until set then transfer to a cooling rack.
