Pre-heat the oven to 180C (320F) fan-forced and line two baking trays with baking paper.

(All of these steps can be done by hand with a bit of muscle)

In the bow of an electric mixer, beat the butter and sugar together until they are light and creamy then, with the motor running, add the egg and vanilla.

Sift all the dry ingredients together and then, with the motor running, slowly add them to the bowl until they are mixed in.

Remove the bowl from the stand and stir in the chocolate chips.

Using a heaped teaspoon of dough at a time, spoon blobs of dough onto the lined trays leaving about 2cm between each one.

Bake the cookies for 12 minutes then leave them to rest on the trays for 5 minutes.

Transfer them to a wire rack.

To make the choc-mint drizzle, combine all the ingredients in a heat-proof bowl or jug. Stir it all together and add a little extra boiling water at a time to get it to drizzle consistency.

Place a piece of paper under the cooling rack to catch the drips and drizzle the cookies with the icing (they don't need to have cooled).

Store the cookies in an airtight container for up to 3 days.