Super Soft Chocolate Chip Cookies

Ingredients & Equipment:

120g Melted Salted Butter
100g Caster Sugar
50g Light Brown Sugar
1 Egg
1 tsp Madagascan vanilla
240g Plain Flour
1/2 tsp Bicarbonate of Soda
150g Chocolate Chips

EQUIPMENT

Electric Hand Mixer (optional)
Spatula
Parchment Paper

Prep Time: 15 mins
Cook / Freeze Time: 14 - 16 mins
Servings: 10

Steps:

STEP 1

Preheat the oven to 180c or 160c with fan.

Line the baking /oven tray with parchment paper the set aside.

STEP 2

Melt the butter in a microwave or a pot on a stovetop until it has become liquid. The butter should just be melted and not hot.

STEP 3

Add caster and light brown sugar to a bowl and the liquified butter.

Use an electric hand mixer to make the ingredients smooth.

STEP 4

Add one egg to the bowl and use the hand mixer at a slow setting to combine the egg with the sugars.

Whisk for 20 seconds.

STEP 5

Add the flour and bicarbonate to the bowl, then mix it with the hand mixer.

Mix until a thick dough consistency is formed.

Add the chocolate chips, then fold them into the dough with a spatula.

STEP 6

Chill the dough for 30 minutes.

STEP 7

Portion the dough into ten balls and place on the baking tray with parchment paper.

We recommend doing two batches of five to give the cookies enough room to spread.

STEP 8

Place in the oven for 14 – 16 mins.

Keep an eye on the cookies and ensure they do not brown because they will go crunchy instead of soft.

STEP 9

Remove after the specified time and place on a tray to cool.

Enjoy.

Notes:

WHEN TO EAT

Tastes best on the day or the day after.

STORAGE

Store cookies in a Tupperware or cookie tin and consume them within three days.

SUBSTITUTES

White Chocolate Chips
Dark Chocolate Chips