Ingredients
Method
1.Preheat oven to 190°C (regular). Beat or whip butter and sugars together with an electric beater until pale in colour, smooth and creamy. Slowly beat in eggs, adding a little of the measured flour to stabilise. Add vanilla extract. Fold in flour with a large spoon, then add chocolate.
2.Put spoonfuls, about the size of a large walnut in the shell, on baking sheets lined with baking paper (about nine to a tray). Bake in the top third of the oven for 10-12 minutes until evenly spread and lightly browned.
3.Cool on baking trays for a few minutes to let them firm, then transfer to a cake rack to cool further. Transfer to an airtight container when completely cool.
