Well, my recipient hasn't asked for the recipe, but it is LUSH so I'll share it anyway
It's from The River Cottage Family Cookbook by HFW and Fizz Carr (an excellent book btw, it's actually aimed at children, HFW says 10-12 yo's should be able to cook from it with only a little help/supervision from an adult)
(Dark) chocolate chip cookies
To make about 12 large cookies (this is what the recipe says, but I made double quantities and only got about 18 cookies
, maybe I make them huge LOL)
Good dark chocolate, 100g (you could use milk if you are mad and don't like dark
)
Unsalted Butter, 125g
Granulated sugar, 100g
Soft brown sugar, 75g
Egg, 1
Vanilla extract, 2tsp
Plain flour, 150g
Baking powder, 1/2 tsp
A pinch of salt
Also
2 large baking sheets, baking parchment, sharp knife, chopping board, small saucepan, mixing bowl, wooden spoon, teaspoon, sieve, dessertspoon, wire cooling rack.
1. Preheat the oven to 190 deg/Gas mark 5. Line each baking sheet with a piece of baking parchment. Chop the chocolate into little chunks and set aside.
2. Heat the butter in the small saucepan very gently until it has just melted. Meanwhile, put the two sorts of sugar into the mixing bowl. Pout the melted butter on top of the sugar and beat well with the wooden spoon.
3. Break the egg into the bowl and add the vanilla. Beat until the mixture is well blended.
4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate. You should have a pretty sloppy sort of mixture.
5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space between them - these cookies really spread out.
6. Oven gloves on. Put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown.
7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
I've also, in the absense of soft brown sugar, made these with palm sugar, which you can buy in Asian supermarkets in solid blocks (it looks a little like Kendal mint cake), which you break a small bit off and then pound in a mortar and pestle. They were even more delicious than normal
.