Rub some oil around the inside of two baking trays or insert a baking liner.
Put the sugar and butter into a mixing bowl and beat until smooth.
Add the egg yolk and vanilla extract and beat until incorporated.
Mix in the flour.
Stir in the chocolate chips.
Take small spoonfuls of the crumbly mixture and press to form 10 balls of dough.
Place the dough balls on the prepared baking trays, spaced well apart.
Flatten the dough balls slightly with the palm of your hand.
Bake for 12-15 minutes.
When cold store the cookies in an airtight tin.
2 x baking trays and mixing bowl
190°C, Fan 170°C, 375°F, Gas 5
Hit the spot first time, excellent stuff, one happy family:) Now a gluten free family inc member recently diagnosed with Crohns so on a gluten free diet, (thankfully in remission) When gluten free recipes work they are massive boost to moral:) Cheers to Doves and contributors.
17 Sep 2020
These are so quick and easy. I seem to be making a double quantity every 3 days. I use jumbo milk chocolate chips and make jumbo cookies. The recipe works perfectly. Delish!
01 Sep 2020
Amazing recipe; simple but very tasty. Top tip: do not move them when they are hot, they will break. Wait for them to cool, then you can eat all of them (you will want to!). As crunchy as a proper biscuit; delicious!
07 Apr 2020
The recipe makes fantastic chocolate chip cookies. They're not too sweet and very moreish! The only change I'll make next time is to buy smaller chocolate chips, or use less of them, as the chips were falling out the dough as I split the dough into 12 (I just shoved all the loose chips into the tops of the cookies before sticking them in the oven!). We ate them all in one go as they were so good, which is a shame as I'd like to give a review on how well the keep!
By Carly GFGlasgow
09 Oct 2019
Recipe worked really well! I added some orange rind and a few drops of the juice, as well as orange chocolate chips to add some flavour.