Ingredients
Scale
- 200 g Cold unsalted butter
- 180 g Light brown sugar
- 80 g White caster sugar
- 2 large Eggs (at room temperature)
- 1 tsp Vanilla extract
- 250 g Self-raising flour
- 150 g Plain flour
- 1 tsp Salt
- 1 tsp Baking powder
- 300 g Milk/white/dark chocolate chips – or a mixture of all three
Instructions
- In a mixing bowl, cream together the cold unsalted butter, light brown sugar, and white caster sugar until fluffy and smooth.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract until combined.
- In another bowl, whisk the self-raising flour, plain flour, salt, and baking powder together.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined and flour is no longer visible.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
- Using a cookie scoop or spoon, scoop out balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10 to 12 minutes until edges are slightly golden and the center looks soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
Store cookies in an airtight container for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookies, chocolate chip, dessert, baking, sweets