Ingredients:
- 250g plain flour
- 1/2 teaspoon of bicarbonate of soda
- 1/2 teaspoon of salt
- 170g unsalted butter – melted
- 200g dark brown soft sugar
- 100g caster sugar
- 1 tablespoon of vanilla extract
- 2 eggs
- 200g chocolate chips
Heat the oven up to 170 degrees C and line 3 or 4 baking trays with greaseproof paper.
Mix the flour, bicarbonate of soda and salt together in a bowl. In another bowl, pour in the two types of sugar and slowly pour in the melted butter a little at a time. Stir the mixture around with a knife or spoon and continue pouring the butter in until it’s all gone and the mixture is consistent. Crack the two eggs into the mixture and stir in until it becomes creamy. Finally, add in the vanilla extract and stir once more. You’ll then need to sift in the flour a little at a time while stirring constantly. Make sure all of the flour is mixed in before adding a little more. Repeat until all the flour is mixed in. Pour the chocolate chips in and stir in using a wooden spoon. By now the mixture should be nice and sticky.
Drop dollops of the mixture onto the baking trays making sure that you leave enough space between them to allow for growth during cooking. Repeat until all the mixture is gone. Don’t squash the mixture down as this will naturally happen during the cooking process. Put the trays into the oven for around 15 minutes but keep checking every minute after the 12 minute mark. If necessary, swap the trays around part way through cooking to make sure that all the cookies cook at the same rate.
Once they go golden around the edges remove them from the oven and allow to cool. You can eat them after they’ve been cooling for 3-5 minutes and then once fully cooled you can store them in an airtight container. They should keep for a few days but they probably won’t last that long! 🙂
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