Chocolate Chip Cookie
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 125 g butter
- 1 Teaspoon Vanilla Essence
- 1 egg
- 1/2 cup Milk Choc Chips
- 1/2 cup Dark Choc Chips
- 1/3 cup Flour
Preheat oven to 150-175 (depending on your oven) that's around 300-350 fahrenheit.
Mix butter and sugars until soft and fluffy. Stir in vanilla and eggs until smooth.
Stir in choc chips and mix until combined. Stir in flour, adding small amounts at a time so you don't add too much you want the mixture to be soft and velvety but still slightly sticky.
(Optional) Chill dough in clingwrap for 30mins - 4hours. The longer you chill the dough, the chunkier your cookies will be - less chilling time gives you flatter cookies.
Blob small amounts onto a lined cookie tray, make them about the size of a ping pong ball. Make sure they are far enough apart so they don't cook into each other.
Bake for 10-12 mins, depending on how golden you want them then transfer with a spatula to a cooling rack.
Try not to eat the entire batch while they are still warm.
Have your ingredients at room temperature and they will combine better