Cream the 110 g butter and 175 g sugar together until pale. I use a free standing mixer for this but an electric hand held whisk will do the job too but make sure the butter is soft and using a fork first to integrate the butter and sugar to start off is a great tip. Then a wooden spoon can take over.
Add the 1 egg and beat well again. Scrape down the sides of the bowl and mix again.
Add the 200 g flour, pinch of salt and 1 tsp bicarb slowly until the dough shows no more flour. Tip in the 100 g chocolate chips and mix through by hand.
Line a large flat baking tray or two with baking paper or a reusable liner.
Scoop out 6 cookies for each baking tray. An easy way is to use a metal ice cream scoop (sizes vary though) or just use your hands! I weigh mine out to be about 45 grams (1.5 ozs) a ball. Use your hands to roll them into balls. I bake a tray at a time. I make about 12 balls.
Bake for 10-12 mins and golden brown all over with a slightly darker outside edge on the outside and soft in the middle.
Leave for a few mins on the baking tray (they are still very soft in the middle) before removing gently with a fish slice or something flat onto a wire rack to cool.
Repeat with the other cookies.
Apply to American Face
Notes
Use any chocolate to suit. I have made these with white or dark chocolate chunks.
If you find the mixture too sticky sprinkle a couple of tbsps of extra flour in and mix again.
Make sure they are spaced enough apart on the baking tray.
They will be soft when they first come out of the oven and firm up as they cool.
Make sure the cookies are golden all over and slightly darker at the edges
Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
Store in an air tight tin. They last well for a couple of days.
I do recommend a oven thermometer. Oven temps can vary greatly and with such a short baking time they are incredibly useful.