About this recipe:After years of tweaking my chocolate chip cookie recipe, it is now ready for public consumption. It has been laboratory-tested on many of my friends all of whom seem to think its pretty great, as do I. They certainly aren't healthy, but its well worth the requisite post-cookie eating cardio workout. I hope it works for you as well as it has for me! Enjoy!
450g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
225g butter, softened
290g dark brown soft sugar
6 tablespoons caster sugar
4 teaspoons vanilla extract
340g chocolate chips
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Method Prep:15min › Cook:15min › Extra time:20min › Ready in:50min
Preheat the oven to 150 C / Gas 2.
Gently mix the flour, baking powder, bicarb and salt with a fork in a bowl. Beat the butter, brown sugar and caster sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 6mm thick onto a baking tray.
Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking tray until the centres begin to set, about 20 minutes.