chocolate chip cookies

i made the dough on sunday but never got to bake it till yesterday afternoon; reason being - the dough was a bit soft, so i rolled and wrapped it and put it in the fridge.

the recipe was by the reknowned chef, Anthony Worrall Thompson, got it from bbc.co.uk/food.

Ingredients

• 350g/12¼oz unsifted flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 225g/8oz butter
• 175g/6¼oz caster sugar
• 175g/6¼oz soft brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 350g/12¼oz dark chocolate, crumbled

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
2. In a bowl, combine the flour, baking soda and salt.
3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.
6. Serve.

my notes :

• i didnt use the block butter simply because i couldnt be bothered waiting for it to soften at room temperature. i normally use Stork Margarine (suitable for baking) in my cakes.
• you can use chocolate chips to replace  dark chocolate (dark chocolate contains minimum 35% cocoa solids; i normally use Tesco/Sainsbury's Belgian Dark Chocolate with minimum 70% solid)
• i had to add a bit of flour to the dough because it was too soft even to roll into sausage shape.
• need to spread it wide apart; can put 9 cookies on a large tray.
• enjoy them with coffee or earl grey tea...