Chocolate Chip Cookies

These cookies are another favourite in our family. With a hot cup of tea they are more than enjoyable. Once baked they store well in an air-tight container however, they disappear very quickly in our household and I am sure they will in yours.

1/2 cup caster sugar
1 cup brown sugar (firmly packed)
225 grams unsalted butter (room temperature)
2 large eggs (beaten)
1 teaspoon vanilla extract
450 grams plain flour (sifted)
1 teaspoon baking powder (sifted)
1 teaspoon bicarbonate of soda (sifted)
300 grams dark chocolate melts (roughly broken into small pieces)

Preparation Time:    20-30 minutes + 2 hours refrigeration
Cooking Time:     20-30 minutes
Makes:     Approximately 64 cookies

Preheat the oven to 180°C for approximately 15 minutes.  Beat caster sugar, brown sugar and butter together until pale and fluffy.  Add the eggs and vanilla extract and continue to beat for a few more minutes.  In a separate bowl sift the flour, baking powder and bicarbonate of soda and mix in the roughly broken chocolate pieces.  Add the sifted dry ingredients and mix until you have a good dough consistency.

With your hands roll the dough into logs about 5 to 6cm in width and wrap in cling film.  Place the logs in the fridge for at least 2 hours. Slice the dough into 1cm thick pieces and place on a lined baking tray and put in the oven.  Bake until the cookies are a pale golden colour (approximately 10-15 minutes).  Keep an eye on them whilst baking.

Place on a wire rack to cool and once they have cooled, place the cookies in an air-tight container.

Cook’s Tips

When the dough is made it is quite buttery and soft.  Dust some flour on the surface, this will help with rolling the logs into shape.  You will get 3 logs and they are approximately 28 to 30cm in length.

Milk chocolate or white chocolate work just as well when making these cookies.

Lining the baking trays with baking paper helps with the washing up.  I use two trays when baking cookies it helps speed up the cooking process.

Enjoy!