Dark choc-chip cookies

These yummy cookies make great freeze-ahead treats.

• 125g unsalted butter, chopped
• 100g (1/2 cup, firmly packed) brown sugar
• 70g (1/3 cup) caster sugar
• 1 egg
• 1 teaspoon vanilla essence
• 225g (1 1/2 cups) self-raising flour
• 190g (1 cup) NESTLÉ BAKERS' CHOICE Dark CHOC BITS

1. Step 1

   Preheat oven to 180C. Line 3 baking trays with non-stick baking paper.

2. Step 2

   Place the butter, brown sugar, caster sugar, egg and vanilla in the bowl of a food processor and process until the mixture is creamy.

3. Step 3

   Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon to mix until well combined.

4. Step 4

   Place dessertspoonfuls of the mixture, about 4cm apart, on the lined trays. Bake in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.

Freezing tip: At the end of step 4, layer the cooled cookies between sheets of non-stick baking paper in an airtight container. Label, date and freeze for up to 4 months. Thaw at room temperature.