Friday, February 16, 2007

Chocolate Chip Cookies


250g plain/self-raising flour
2g baking soda (not necessary if using self-raising flour)
3g salt 170g unsalted butter,
melted 220g packed brown sugar
100g white sugar
15ml vanilla extract
1 egg1 egg yolk
335g chocolate chips (use white, milk or plain chocolate - doesn't matter which, or even if it's all three. But whichever you use, that's 3 bags of the Supercook ones)

1-Preheat oven to 165°C, grease baking sheets or line with baking parchment
2-Sift together flour, baking soda and salt, set aside.
3-In a medium bowl, cream together the melted butter and sugars until well blended.
4-Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
5-Stir in the chocolate chips by hand using a wooden spoon. Drop cookies 1 tbsp at a time onto baking sheet about 3 inches apart.

Bake for 15-17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring onto wire racks.
This will give you big cookies. However, if you want little ones, use a teaspoon to measure out each one and put them a couple of inches apart. This quantity will make up to 6 dozen soft cookies, but if you're making little ones, heat the oven to 180°C and reduce the cooking time to 6 minutes.

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