Preheat oven to 170C.

Melt the butter and let it cool. Put the brown and white sugars in a bowl. When the butter has cooled enough to touch, pour it over the sugars and beat together

Slowly mix the in the flour and bicarb soda until just blended. Fold in the chocolate chips/whatever you may be using!

Use 2 tablespoons to scoop and appropriate sized amount of cookie dough and plop it onto a cookie sheet that is lined with parchment paper. Make sure that the cookies are about 3 inches (8cm I think?) apart - they tend to spread! I made these in two batches and kept the dough in the fridge in between the batches.

Bake the cookies for 15-17 minutes or until the edges are lightly toasted and brown. Let cool on the baking sheet before transferring to wire racks. Enjoy!