It’s a rainy Sunday in Edinburgh so what else would I be doing?! These turned out really well, surprisingly light and very chocolatey!

Ingredients

• 120g unsalted butter
• 100g caster sugar
• 2 egg yolks
• 2 teaspoons of vanilla extract
• 250g self-raising flour
• 235g chocolate chips (I used about 2/3 milk and 1/3 dark)

Makes 14-16 cookies

1. Heat a fan over to 160C
2. Beat the sugars and butter together in a mixer until combined with a light texture, this takes longer to do by hand so I’d recommend using a mixer.
3. Add the vanilla extract and egg yolks and mix together.
4. Then add the flour and mix until a large ball of dough is formed. I tend to use the beater attachment of my Kitchenaid for this, but it can easily be done by hand to combine the ingredients.
5. Add the chocolate chips, making sure these are evenly spread in the dough.
6. Make small golf ball size balls with the dough and place on baking paper. Once the balls are made you can flatten them slightly into a disc.
7. Backed at 160C for 12-15 minutes until a light golden brown (the shorter you bake these more gooey the texture is).
8. Take the cookies out and place on a cooling tray, as tempting as they might look leave them to sit for about 10 minutes to set and cool.
9. EAT!