To make the cookies, tip the
sugars and butter into a large
bowl. Get a grown-up to help
you use an electric hand mixer to
blend them together until the mixture
looks smooth and creamy, and a little
paler in colour.
Carefully break in the eggs, one at
a time, mixing well between each
egg and pausing to scrape down
the sides with a spatula. Mix in the vanilla.
(To avoid unwanted crunchy bits, get your
helper to crack the eggs into a separate
bowl first, then it’s easy to pick out any
shell before tipping into the mixture.)
Sift in the flour and baking
powder, then mix well with
a wooden spoon.
Stir through the chocolate
chunks. Use your hands to
squeeze the dough together
in 1 big lump, then split into
2 even pieces. Put each piece on
a sheet of cling film.
Roll each piece of dough in the
cling film so that they form thick
sausage shapes, then seal the
ends. Put them in the fridge and chill
for at least 3 hrs or overnight – can be
frozen at this point.
Heat oven to 180C/160C fan/
gas 4. Take the dough rolls out
of the fridge, unwrap and use
a small knife to slice each one into
12 pieces, so you have 24 in total.
Place the slices on a baking tray
lined with baking parchment.
Ask a grown-up to put this in the
oven to bake for 20 mins or until the
cookies are golden brown on the
edges, but still pale in the centre.
Allow to cool slightly before
lifting them onto a wire rack
to cool completely. Sandwich
the cookies together with ice cream
and dig in!