Melt the butter in your microwave and mix with both of the sugars and the vanilla for 30-40 seconds.

Next add in all the rest of the ingredients minus the chocolate chips and mix. It won’t take long to combine together. It Is a very thick dough. Add in the chips and mix until evenly dispersed though.

Using a 56mm ice cream scoop, fill with the cookie dough then press out onto baking paper. (Or I used a non stick cookie sheet from Tesco)

Make sure there is enough space surrounding them as they do spread a little.

Cook in a preheated oven at 170 fan for 12-14 minutes. They will be soft and appear not cooked but take them out and leave on the tray to cool before removing.

Store in a cake or biscuit tin for 4-5 days. For an extra gooey cookie, heat in the microwave for 5 seconds and serve with vanilla ice cream.