Whisk together the butter, sugar and brown sugar until fully combined.
Add in the vanilla extract and egg and whisk until fully incorporated.
Then mix in the salt and chocolate chips before sifting in the plain flour and baking soda.
Form 80g cookie dough balls and place onto a lined baking tray and allow to chill in the fridge for 1 hour.
In a pre-heated oven, bake the cookies at 175°C for 12 mins.
Place on the chocolate frog bar when the cookies come straight out of the oven and allow to cool slightly before moving to a wire rack to cool.
