In an electric mixer, lightly cream together butter and sugars until soft and pale in colour. Add vanilla extract and beat.

Add eggs one at a time, beating thoroughly until mixture is smooth.

Fold in sifted flour, cocoa, baking powder and salt and mix until well combined. Add chocolate chips and mix thoroughly.

Place heaped tablespoons of cookie mixture onto a baking tray which has been lined with parchment paper.

Bake in a preheated oven of 180C for approximately 25 minutes, or until cookie edges are firm. Remove cookies from baking tray and transfer to a wire rack to cool. When cookies are completely cooled, store in an airtight container. Stores well for up to 2 weeks - if they last that long!

TIPS

• As mixture is fairly dry, you will need to work flour in with a spatula.
• Try not to crowd cookies on baking tray-no more than 3 cookies across on each tray. This allows extra room for spreading during cooking.
• If you prefer a smooth round cookie, roll cookies in your hands or roll in foil to form a sausage and then slice into rounds.

Food 4 Life: Tuesday, 27th March 2007