Isaac's been cooking

This is the Ten-minute Chocolate Chip Cookie recipe from Hugh Fearnley-Whittingstall's 'River Cottage Everyday' cook book.

125g unsalted butter
100g caster sugar
75g soft light brown sugar
1 medium egg, lightly beaten
2 teaspoons vanilla extract
150g plain flour
half a teaspoon baking powder
a pinch of sea salt
100g dark chocolate (chopped into chunks)

Briefly; melt butter, add to sugar and beat well, beat in egg and vanilla extract. Sift flour, baking powder and salt into bowl and stir in, then add the chocolate. Dot heaped desertspoonfuls of mixture on greaseproof paper covered baking sheets and cook for 8-10 mins at 190 degrees C/gas mark 5. Leave to cool and firm up.