Chocolate Chip Cookies
Makes 12 (80g) cookies
Preparation time 15 min
Cooking time 15-17 mins
Ingredients
150 grams (¾ cup) unsalted butter, softened
125 grams (⅝ cup) soft light brown sugar
100 grams (½ cup) caster sugar
2 teaspoons pure vanilla extract
1 fridge-cold egg
1 fridge-cold egg yolk
300 grams (2½ cups) plain flour
½ teaspoon bicarbonate of soda (baking soda)
1 packet (326 grams / 11.5 oz) milk chocolate morsels or chips
Instructions
Preheat the Oven: Preheat your oven to 170°C (150°C Fan). Line a baking sheet with baking parchment.
Prepare the Butter and Sugars: Melt the butter and let it cool slightly. In a bowl, combine the soft light brown sugar and caster sugar. Pour the cooled melted butter over the sugars and beat together.
Add Wet Ingredients: Beat in the vanilla extract, fridge-cold egg, and fridge-cold egg yolk until the mixture is light and creamy.
Combine Dry Ingredients: Gradually mix in the plain flour and bicarbonate of soda until just blended. Fold in the milk chocolate chips.
Form the Cookies: Scoop the cookie dough using an ice cream scoop or just a large spoon. I like mine medium size so I measure 80g each and end up with 12 cookies.
Drop the dough onto the prepared baking sheet, spacing the cookies about 8cm apart.
Bake: Bake in the preheated oven for 15–17 minutes, or until the edges are lightly toasted. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them.
Enjoy!