We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
You are on page 1/ 3
198g unsalted butter softened
200g granulated sugar
100g light brown sugar
2 eggs
1 teaspoon vanilla extract
320g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt or sea salt
3 cups chocolate chips
1. Preheat the oven to 170°C and linea
few trays with baking paper or spray
with non-stick spray.
2. In a metal bowl, place the butter
inside the bowl and place in the
preheating oven.
3. Leave it just for a few minutes, until
the butter starts to melt around the
outside (approx 1/2 of the butter
melted). Take out of oven to cool.
Once the butter has cooled, add both sugars and beat with a mixer until light
and fluffy.
4. Add the vanilla and eggs, beating
between each addition just until mixed.
5. Add the flour, baking soda and salt or
sea salt and beat on a low speed, just
until combined. If you find that the
dough is wet, you probably need a little
more flour.
**If needed, add more flour, a
tablespoon at a time, until the dough
starts coming together to start forming
a ball and not sticking to the sides of the
bowl as much.
| added 2 extra tablespoons of flour to
the 2 1/2 cups flour - if you use over 3
tablespoons, it's too much.
6. Fold in the chocolate chips until just
incorporated.
7. Use an ice cream or cookie scoop
(1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the
prepared baking sheets, allowing room
for spreading. Pat down cookies just a
little and press additional chocolate
chips on top of cookie dough if desired.
8. Bake one tray of cookies at a time, for
10-12 minutes for large, 8-9 for small.
Don't over-bake and allow to cool on
wire rack.
9. Makes 1 dozen large or 2 dozen small
cookies.
10. Store cookies in air-tight container.
