Double choc-chip cookies

It's hard to resist these fabulous choc-chip cookies with both dark and white chocolate in the mix

INGREDIENTS
125g unsalted butter, softened
1 firmly packed cup (250g) brown sugar
1 tsp vanilla extract
1 egg
1 1/2 cups (225g) plain flour
1/2 tsp baking powder
100g good-quality dark chocolate, roughly chopped
100g white chocolate, roughly chopped
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METHOD
Step 1
Preheat the oven to 180C. Line a baking tray with baking paper.
Step 2
Place the butter and brown sugar in a bowl and beat with electric beaters until thick and pale. Add the vanilla extract and egg, then continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt and gently fold to combine. Stir through the chunks of dark and white chocolate.
Step 3
Place tablespoonfuls of mixture on the tray, spaced 4-5cm apart. Bake for 15-20 minutes until golden.
Step 4
Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Step 5
Store cookies in an airtight container for 2-3 days.