Is there a better choc chip cookie recipe than this? Crafted to perfection by Amber (and her Dad) after long hours toiling over a hot oven, these yummy cookies are enjoyed by children or adults.
220g butter, at room temperature
160g light brown sugar
110g caster sugar
1 tsp vanilla extract
200g plain flour
100g strong white bread flour
1 tsp bicarbonate of soda
½ tsp salt
250g milk and white chocolate chips (or broken chocolate bars)
Preheat the oven to 200 degrees C/Gas Mark 6.
Beat the butter and sugars together until smooth. Add the eggs and vanilla extract and continue beating until combined.
Sift together the flours, bicarbonate of soda and salt and stir in the butter mixture. It doesn't matter if there are still a few small lumps of butter. Mix in the chocolate chips or pieces. Put the mixture in the fridge for 30 mins.
Cover a baking sheet with greaseproof paper and sprinkle over a thin layer of flour. Make golf-ball sized balls of dough and place on the greaseproof paper about 5cm apart. Bake for 12 minutes. They may appear slightly underdone but will set while cooling. It is best to cook one batch (ie one baking tray's worth) at a time. Allow to cool on baking sheet for 5 mins and transfer to wire racks and then to airtight container (or consume immediately).