Cream the butter together with the sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
Sift in the flour and salt, then stir until just combined.
Stir in the chocolate drops.
Spoon heaped teaspoonfuls onto a line baking tray to make 12 mounds
Bake at 180℃ (350℉, Gas 4) for 12 minutes until brown around the edges and golden on top.
For smaller crunchier cookies, make 16 smaller mounds rather than 12.Adapted from My learn to cook book by Ursula Sedgwick.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.