Soft Chocolate Chip Cookies

I have made countless batches of chocolate chip cookies over the years and although they have been good, I have never found the perfect recipe to create a soft, chewy cookie...until now! I used Annie Bell's Baking Bible (again...!) but they are so so good! My cookies are quite small and I reckon that if I flattened them out a bit more they have been even softer - I'll have to experiment with them and let you guys know! 

Ingredients (makes 20 cookies)
110g lightly salted butter
125g light muscovado sugar
1 medium free range egg (although I only had large)
1tsp vanilla extract
175g plain flour
1tsp baking powder
150g dark chocolate chips


Method

1. By spoon or in a mixer, cream together the butter and muscovado sugar. 
2. Once the butter and sugar have come together, add the egg and vanilla extract and mix together.
3. Sift in the flour and the baking powder and mix again until it has all been incorporated. 
4. Add the chocolate chips (leaving a handful to one side) and mix into your dough with a wooden spoon. Cover the mixing bowl with cling film and place into a fridge for at least a few hours to chill. 
5. Once your cookie dough has been chilling in the fridge, preheat your oven to 170ºC fan.
6. Lightly grease a couple of baking trays (you may need to bake the cookies in batches). Roll the cookie dough into balls the size of a walnut and flatten them with the palm of your hand. In hindsight I would have flattened them quite a lot to make them super soft. Whatever size you decide on, arrange the cookies on the baking trays about 5cm apart. 
7. Bake for 10-12 minutes until they are golden around the edges. Remove from the oven and using a palette knife, transfer them to a wire rack to cool completely. 
8. Grab a cup of tea, coffee or a glass of milk and dunk away! They are so yummy warm or cold!