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Ingredients:

• 2 sticks (8 oz) butter, room temperature
• 1/2 cup (4 oz) white sugar
• 1 cup (8 oz) brown sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 4 cups (about 18 oz) plain flour
• 1 tsp baking powder
• 2 packets choc chips

Directions:

1. Preheat oven to 375 degrees F.
2. Cream butter and sugars until uniform. Beat in eggs and vanilla extract. Add flour and baking powder; beat until smooth. Add choc chips.
3. For best results, refrigerate the lot for 1-2 hours.
4. Dollop lumps of dough onto a baking tray lined with foil, leaving 2 inches between.
5. Bake for 10-12 mins, or until golden, and allow to cool on a wire rack.

Kate Hardy is the award-winning author of more than 60 novels for Harlequin, Entangled and Tule Publishing.

She lives in Norwich in the east of England with her husband, two teenage children, a springer spaniel called Byron, and too many books to count. She’s a bit of a science and history nerd who loves cinema, the theatre, and baking (which is why you’ll find her in the gym five mornings a week – oh, and to ballroom dancing lessons). She loves doing research, especially if it means something hands-on and exploring. (That’s how the ballroom dancing started…)