- Preheat the oven to 170 C / Gas 3.
- Mix together the sugars and melted butter with a whisk until well combined and creamy. Add the egg and whisk until it is completely combined. Plop the flour into the mixture without sifting it. Mix it around gently but thoroughly, trying not to let in too much air. Finally, dollop in the chocolate chips and mix them in too. You can start spooning the mix out onto your baking tray as soon as it’s well combined, making sure you keep them spread well apart – usually you can only fit 5 onto a normal baking tray.
- Bake in the oven for approximately 10 to 15 minutes. You do need to keep an eye on them though! You should wait until the edges are just starting to crisp up and wrinkle, turning golden brown. If the middle still looks raw, tap the tray onto a surface. The cookies should collapse, this is what the self-raising flour does. Once they fall in on themselves, they crack. Once this happens all over the top of the cookie, they are done. Grab them out the oven and transfer them to a plate (or cooling rack). Once they have cooled a little they should be just the right - bendable and chewy. Delicious! Definitely a winner.
Self raising flour
I use self-raising partly because I always have a stock of self-raising flour in my cupboard and never bother buying plain. However, with this recipe, it actually seems to help make the cookies go really gooey and delicious, by raising them up before they collapse and crack as you take them out the oven.
Forming the cookies
Also try to make sure they are the same size. I do this by making “quenelles” using two spoons, then squashing the mixture onto the tray. An ice cream scoop would also be a good solution.