Chocolate Chip Cookies
This recipe was given to me by a school friend when I was just 14 years old, it has been a favourite ever since.
This recipe makes ± 60 thin, crispy cookies.
230 g (1 cup/8¾ oz) salted butter
150 g (¾ cup/5¼ oz) white sugar
150 g (¾ cup/5¼ oz) dark brown or demerara sugar
5 ml (1 tsp) vanilla essence or extract
2 large eggs
270 g (2¼ cups/9¾ oz) cake flour or plain flour
2.5 ml (½ tsp) salt
5 ml (1 tsp) baking powder
300 g (2¼ cups/10¾ oz) dark chocolate chips or chopped dark chocolate chunks
1) Preheat the oven to 180 °C (350 °F).
2) Spray your baking trays (sheets) with non-stick cooking spray.
3) Assemble your ingredients.
4) Beat the salted butter, sugars and vanilla essence or extract with an electric beater or standing mixer until it looks light and fluffy.
5) Beat the eggs into the butter mixture one at a time.
6) Sift the flour, salt and baking powder together.
7) Beat the flour mixture into the butter mixture until just combined.
8) Stir the dark chocolate chips or chopped dark chocolate chunks into the cookie dough.
9) Use two teaspoons to scoop the mixture onto a baking tray (sheet). Leave enough space between each scoop so that the dough can spread.
10) Bake the cookies for 8-10 minutes or until the edges are golden.
11) Leave the cookies for 1-2 minutes on the hot baking tray (sheet) to firm slightly and then transfer them to a cooling rack.
12) The cookies will still be slightly soft when taken out of the oven but will become crisp upon standing.
Tip: These cookies will stay fresh for up to two weeks stored in an airtight container.