Makes about 12 large cookies
5 tablespoons unsalted butter, softened
5 tablespoons granulated sugar
5 tablespoons light brown sugar, sifted
1 large egg, beaten
1⁄2 teaspoon pure vanilla essence or chocolate extract (see note)
1 cup plus 2 table spoons self-rising flour
3 tablespoons unsweetened cocoa
1⁄4 teaspoon salt
2⁄3 cup (or more) dark and white (or milk) chocolate chips (or roughly chopped chocolate)
A heavy, nonstick baking sheet
Preheat the oven to 350 F.
Using an electric mixer, cream the butter and sugars together until pale and fluffy. Beat in the egg and vanilla essence.
Sift the flour with the cocoa and salt in a small bowl. Fold into the egg mixture with the chocolate chips.
Place 4 heaping tablespoonsfuls of the mixture on the prepared baking sheet, spacing them well apart. Press down and spread out to about 1⁄4-inch thick with the back of a wet spoon or with dampened fingers (you may like to scatter some more chocolate chips over the top). Bake for 10 to 12 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack. When cool, store in an airtight container. Repeat with the remaining mixture.
Note: Chocolate extract is a fat-free flavoring ingredient made from a blend of roasted cacao beans, water and alcohol.