For spring, we are having some really terrible weather (sigh). It has been raining all week, the heater is back on and we are all rugged up. These chunky choc-chip cookies have been a perfect treat to indulge in whilst being stuck inside. Mmmm, can you smell them baking…
- 250g unsalted butter, softened
- 1 cup brown sugar, loosely packed
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 1/2 cups plain flour
- 1 tsp bi-carb soda
- 1/2 tsp salt
- 2 cups of roughly chopped chocolate (I used 1 cup of milk chocolate + 1 cup of dark chocolate, both roughly chopped from a block)
- Preheat oven at 180C
- Cream together the butter and both sugars with an electric beater until the mixture is light and smooth. Add eggs and vanilla essence + continue to beat until smooth.
- In another bowl, sift the plain flour, bi-carb soda and salt together.
- Add the flour mixture to the already beaten ingredients. Lightly beat until they are just blended.
- Fold in chunky choc-chips.
- Place a heaped dessert spoon of mixture on lightly greased baking trays approximately 5cm apart (4 – 5 mixtures per tray).
- Bake for 9 – 12 mins (I think they are best when golden around the edges). Note: they will not be set at this stage.
- Cool cookies on a baking tray.
- Continue step 6, 7 + 8 until mixture is all used.
Trust me they don’t stay long on the tray – warm or cool! Serve with milk and enjoy.
Credit images | CC for seekdarelove