Easy Double Choc Chip cookies

Hello everyone,  So decided to make of my favourite recipes tonight just because I could.  Apologies for the lack of video and pictures. They are prepared so  quickly that I didn't have time to think to pick up my camera and eaten so  fast that their was nothing left to take a photo of! Thanks  Jon Ingredients 100g/3½oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 2 tbsp sunflower oil 100g/3½oz soft dark brown sugar 1 free-range egg, beaten ½ tsp vanilla essence or paste 200g/7oz self raising flour, plus extra for dusting ½ tsp salt ½ tsp baking powder 100g/3½oz white chocolate, broken into small pieces 100g/3½oz milk chocolate, broken into small pieces Preparation method Preheat the oven to 200C/400F/Gas 6. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. In a separate bowl, mix together the flour, salt and baking powder. Add the flour mixture to the butter and sugar mixture and mix well to form a dough. Fold in the white and milk chocolate pieces. On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8-16 cookies (depending on the size of the cutter - I try and aim for a circle shape thats about 10cm across - this means they dont spread too much when baked.) Place the cookies onto a greased baking tray (not to close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Remove from the oven and leave to cool on the trays for 8-10 minutes, then transfer to a wire cooling rack to cool completely. Then stick them in an airtight container so that they remain soft and chewy instead of trying to break your teeth!