MAKES 12 BIG COOKIES
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbsp vanilla essence
1 egg yolk
2 cups broken up chocolate chunks
Preheat the oven to 180 degrees (celsius) and line your cookie tray with baking paper.
Combine the dry ingredients and set aside.
In a medium bowl, cream together the melted butter, brown sugar and white 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.
Roll a handful of mixture and flatten it slightly. They should be 2-3cm apart on your baking tray.
Bake for 15 to 20 minutes until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Use white chocolate or dark chocolate and swop out 1 cup of chocolate for a cup of nuts of your choice.
Pictured is white chocolate, cashew and candy variation for Easter.