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Method Prep:15min › Cook:9min › Ready in:24min
Preheat oven to 190 C / Gas 5. Line a few baking trays with baking parchment. Whisk or sift together the plain flour, bicarb and salt. Set aside.
Beat the softened butter with the caster and light brown sugar using an electric mixer until light and creamy.
Add in the vanilla and eggs, one at a time and mix until incorporated.
Add in the flour mixture and mix on slow speed just until combined. Do not over mix.
Add in the chocolate chips and fold in with a spatula. Spoon generous tablespoons of the dough onto a baking tray.
Bake for 9 minutes if you want chewy cookies or 12 minutes if you want crispy cookies.
Leave to cool on the baking tray for a few minutes and transfer to a wire rack to complete cooling. Yum!
This dough freezes perfectly. As before, place generous tablespoons of the dough onto a baking tray lined with parchment and place the tray in the freezer for 1 hour until firm. Then place the cookie balls in a plastic freezer bag and place back in the freezer. Will keep for 3 months and can be baked from frozen (just increase cooking time). If you put the balls of dough into the bag straight away, they will stick together and form a BIG lump of dough.
Halved all the ingredients to make a smaller amount of cookies. Perfect texture and chewiness of cookies with a little bit of crisp around the outside. Not sure if I got the recipe wrong but the only downfall is that the cookies tasted quite eggy, will try again soon. - 30 Jul 2014