Chocolate Chip Cookie Recipe

These chocolate-packed cookies are crisp on the edges, softer and chewier in the middle. We use milk

chocolate chips, but dark or white chocolate chips (or a combination of these) could be used. Margarine can

be used in place of the butter; cookies made with margarine tend to be softer than those made with butter.

Makes about 36 cookies.

125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the butter)

110g (1/2 cup) caster sugar

90g (1/3 cup plus 2 teaspoons, very firmly packed) brown sugar

1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

1 large egg (we use eggs with a minimum weight of 59g)

100g (2/3 cup) self-raising flour

150g (1 cup) plain flour

200g (about 1 rounded cup) chocolate chips or chopped chocolate

Preheat oven to 180 degrees Celsius (160 degrees fan-forced).

Line one to three large baking trays with non-stick baking paper. If you have a fan-forced oven, you can use

three trays and bake all of the cookies at once. Otherwise, bake the cookies one or two trays at a time so

they bake evenly. © exclusivelyfood.com.au

Using an electric mixer or electric hand-held beaters, beat butter, caster sugar, brown sugar and vanilla

together until pale and creamy.

Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. Add the egg

and beat until well combined.

Stir the plain flour and self-raising flour together in a small bowl. Add the flour and chocolate chips to the

butter mixture and stir until well combined.

Form heaped teaspoons of dough into balls and place balls about 6cm apart on a baking tray. If baking the

cookies in batches, you can refrigerate the dough between batches to prevent it from becoming too soft.

Bake for about 13-15 minutes, or until cookies are lightly golden but still very soft (they will firm up on

cooling). The longer the baking time the crunchier the cookies will be. If you are using two trays, and you

don't have a fan-forced oven, swap the trays around halfway through the baking time so that the cookies

brown evenly.

Leave cookies to cool on the tray for about three minutes, and then transfer them to a wire rack to cool

completely.

Once the cookies have cooled to room temperature, store them in an airtight container.