Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
makes approx 20.
oven Temp 170c
baking time : 15-17mins
*350g x Plain Flour
1/2TSP x Bicarbonate Of Soda
1/8TSP x Salt(good pinch)
175g x Melted Butter
15g x Dark Soft Brown Sugar
185g x Light Brown Sugar
80g x Caster Sugar
1/2TSP x Vanilla Extract(good quality)
1 x Egg + 1 x Egg Yolk
200g x Milk Choc Chips
Line Baking Trays With Grease Proof Paper, Can rub butter on tray to help stick paper down.
Sift Flour , Bicarbonate Soda, Salt in a bowl and set aside.
Cream the butter and sugars until well blended.
Whisk eggs & Vanilla separate then add to the wet mix and blend till light and Creamy.
Mix the dry into the Wet until just blended(add more flour if too wet)
Stir in choc chips with wooden spoon so they don't break up.
Place in fridge or freezer to set.
Preheat oven 170c.
Rub hands and scoop in flour to help stop sticking.
Take about 4tsp worth of the dough to create a ball' do not flatten.
Ice cream scoop is perfect.
Place balls on paper about 8cm apart as they need room to spread.
Lightly flatten the balls.
Place back in fridge/freezer to set again 15mins approx before baking.
Preheat Oven 170'c while dough is setting.
Bake for 15-17mins , or until the edges are lightly toasted.
Remove from oven and allow to cool for few mins still on the tray.
Then use a flat spatula to carefully remove the cookies as they will break,
Place them on a wire rack to cool fully. Once cooled-if you prefer them softer , place them in a sealed tub for few hours.
Added by: RHAN
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