chillyfillmores
Emma Keys
200g butter 1 cup Chelsea White Sugar 1 cup Chelsea Soft Brown Sugar 2 eggs 2 tsp vanilla essence 3 cups Edmonds Standard Grade Flour pinch of salt 1 tsp Edmonds Baking Powder 2 cups chocolate chips
Ingredients
01
Preheat oven to 180°C bake and grease or line two large baking trays with baking paper.
02
Melt butter, then add Chelsea White Sugar and Chelsea Soft Brown Sugar and cream these together. Beat in the eggs and vanilla then use a spoon or spatula to mix in the dry ingredients (including the chocolate chips).
03
Roll into medium sized balls and place on prepared trays. They shouldn't spread too much so flatten slightly. Bake for 10-12 minutes, until lightly browned around the edges.
04
Leave the chocolate chip cookies to cool on trays for a couple of minutes, before transferring to a wire cooling rack.
You can easily halve this Chocolate Chip Cookie recipe. Alternatively, roll half into a log, wrap in cling film and freeze.
Cut into 15 pieces while still frozen and bake (you may need to increase baking time slightly).