Chocolate Chip Cookies
This will be my last blog for a couple of months. We are taking some long overdue leave. Going to get lost somewhere between the east and west coast of Australia.
It will be good that I am going to be away from my kitchen for awhile and for a good part of our break we will also be away from any shops.
So the waistline will love me.
I baked these biscuits with the intention of keeping some for our trip, but that is simply not happening, they are just too moreish.
This recipe is easy, fast and tasty. From start to finish you can be eating them in 35 minutes.
You can swap the chocolate chips around, do all dark or all light and the same for the sugar.
Pretty simple and straight forward.
- 150 grams butter (room temperature)
- ¼ cup brown sugar
- ⅓ cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla essence
- 1½ cup of self-raising flour
- ½ cup of dark chocolate chips
- ½ cup of white chocolate chips
- Preheat oven to 180 degrees Celsius,
- Grease two baking trays.
- Using a stand mixer or electric beaters, beat the butter, sugars, and egg yolk until light and creamy. Add in vanilla essence and beat until well combined.
- Add in flour and chocolate chips and mix until just combined. Either using hands or a beater. (do not over mix)
- Roll into same size balls and place on prepared tray. Leaving room to spread a bit.
- Flatten with a fork if desired.
- Bake for 15 minutes, or until crisp and lightly browned and then cool on trays.