Two sugar cookies

The secret to these moreish cookies is to combine CSR caster sugar and CSR soft brown sugar. Preheat oven to 180°C (160°C fan-forced). Beat 250g soft butter, 1 teaspoon vanilla extract, 165g of both sugars and 1 egg in a large bowl with an electric mixer until well combined. Add 335g plain flour, 1 teaspoon bicarb soda and stir in 375g chopped chocolate. Roll tablespoons of mixture into balls; place on lined trays 5cm apart. Bake for 12 minutes for a chewy cookie; 14 minutes for crisp. Makes about 40.