Instructions

1. Preheat the oven to 180°C (160°C fan, Gas mark 4). Grease baking trays or line with parchment.
2. Sift together the flour, bicarb and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
4. (Optional) Let the dough rest for 20 mins or so either in the fridge or at room temperature
5. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely. For cookie dough, bake for 10 minutes and serve immediately

Tips

• The extra egg yolk and soft brown sugar is what gives the cooky the chewy texture. So don't change that bit of the recipe. If you want a chewier texture, replace more of the caster sugar with soft brown sugar.
• You can replace the chocolate chip cookies with nuts. If doing this, add a bit more butter than you would otherwise to keep the cookie moist.
• For cookie dough, this recipe comes out on the sweet side, so reducing the sugar content and adding a bit more flour would even the flavours out.
• For an extra twist, sprinkle some sea salt flakes to the cookie just before it goes in the oven.
• If you rest the dough in the fridge, you may need to bake it for a minute or two longer.