Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 12 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 150grams salted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup caster sugar
- 1 free range eggingredient tipCooking tipYou’ll achieve the best puffiness-to-chewiness ratio after chilling. If you want to turn this recipe into a giant cookie bar, cook dough at 200°C/180°C fan-forced in a 19cm square pan for 15 mins. To make cereal pieces, roll dough into pea-sized balls and then cook for 5 minutes at 200°C/180°C fan-forced.
- 1teaspoons vanilla essence
- 2 cups plain flour
- 1teaspoons bicarbonate of soda
- 1teaspoons sea salt flakes
- 200grams milk chocolate, roughly chopped
Description
For a versatile, delicious and incredibly easy chocolate-chip cookie recipe, it's hard to go past this Fresh Ideas favourite.
Instruction tip
Swap tip:You can choose your adventure with these cookies. If chocolate is not your thing, consider adding other bits to these cookies, such as pretzels, toffee chews, jam and peanuts, marshmallows, freeze-dried strawberries or white chocolate.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
Step 2 of 4
Using an electric hand-mixer, beat butter and sugar in a large bowl until creamy. Add vanilla and egg, and beat until just combined.
Step 3 of 4
Sift flour and bicarbonate of soda over butter mixture. Add salt. Using a spatula, fold mixture until just combined.
Step 4 of 4
Add chocolate and mix until combined. (See cooking tip.) Using 2 tbs of dough at a time, roll mixture into 12 balls. Place balls 5cm apart on prepared trays. Bake, in batches, for 12 minutes or until golden. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.
Instruction tip
Leftover tip:Roll extra dough into a log and chill for up to a week in the fridge.
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