Chocolate Chip Cookies
Makes 30 - 35
Ingredients
225g salted butter, at room temperature
200g light brown sugar
100g caster sugar
2 eggs
2 egg yolks
2tsp vanilla extract
350g plain flour
½ tsp baking powder
½ tsp baking soda
350g dark chocolate, chopped into small chunks
You will also need
Stand Mixer
A baking tray
Silicone mat (Or parchment paper)
Ice cream scoop
Method
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In the bowl of your stand mixer, place the butter and both sugars. Using the paddle attachment cream for around 2-3 minutes.
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With the mixer on low speed, add the eggs and egg yolks, one at a time, making sure it is fully combined after every addition. Add the vanilla extract.
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In a separate bowl, mix the flour, baking powder and baking soda. With the mixer on low speed, add the dry ingredients, a spoonful at a time until combined.
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Add the chocolate chunks and mix briefly. Cover the bowl with cling film and place in the fridge for an hour.
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In the meanwhile, pre-heat the oven to 180ºC (fan) and line the baking trays with parchment paper.
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Using the ice cream scoop, shape your cookies and place them on the tray leaving some space in between.
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Bake in the oven for 10 minutes.
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Remove from the oven and place on a wire rack to cool.
Note: This cookie dough freezes really well. Shape your cookies and place the tray in the freezer. Once the dough balls are hard, place them in a freezer bag. Whenever you want to bake them, place in the oven from frozen and bake for an extra 2-3 minutes. They will keep in the freezer for 2-3 months.
You can also make these cookies by hand. Use a hand whisk for steps 1 and 2. Use a spatula for steps 3 and 4.
