easy choc chip cookies

  • 125g unsalted butter (very soft but not melted)
  •  ⅔ cup (160g) brown sugar (for that chew-factor)
  •  ⅓ cup (75g) raw caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1½ cups (225g) plain (all-purpose) flour
  •  ¼ teaspoon bicarbonate of (baking) soda
  • 200g dark or milk chocolate, coarsely chopped
  1. Preheat oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
  2. Place the butter+, sugars and vanilla in a bowl and, using a spatula, mix well to combine. Add the egg and mix well, then add the flour and baking soda and stir to combine. Add the chocolate and fold through. 
  3. With clean hands (the fun part!) roll 1⁄3 cupfuls (80ml) of the mixture into balls and place on the baking tray. Refrigerate for 30 minutes or until firm. 
  4. Bake the cookies for 15 minutes or until golden. Wearing oven gloves, remove the cookies from the oven and allow to cool on the trays before sneaking a bite! Makes 8

+ Make sure your butter is soft and squidgy, but not melted. If it has melted a little, just pop it in the fridge for a few minutes.

Photography: Con Poulos

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