Chocolate Chip Cookies

1Preparation

1. Beat the butter with the brown and white sugar for 3 minutes until pale and fluffy.
2. Add the eggs one at a time with the vanilla, beating after each.
3. Whisk the flour, baking soda and salt together, then fold into the wet mixture until the flour just disappears.
4. Fold in the chopped chocolate gently.
5. Cover the dough and chill it for at least 30 minutes.

2Cooking

1. Heat the oven to 180°C and line two trays with baking paper.

   ♨️ oven 180°C⏱ 10 min timer
2. Shape the dough into tablespoon-sized balls and place them 5 cm apart on the first tray.

   ⏱ 3 min timer
3. Bake the first tray until the edges are golden and the centres still look soft and pale.

   ♨️ oven 180°C⏱ 12 min timer
4. Rest the cookies on the tray for 5 minutes, then move to a rack, and repeat with the second tray.

   ♨️ oven 180°C⏱ 12 min timer

3Serving

1. Serve warm with a glass of cold milk.
2. Store in an airtight container for up to 4 days.

💡 Tips & common mistakes

• Common mistake: waiting until the centres look fully set, which makes them hard once cooled. Take them out while the middle is still soft.
• Chilling the dough stops over-spreading and deepens the caramel flavour.
• Use softened, not melted, butter or the cookies will turn out thin and flat.

🔁 Substitutions

• Dark chocolate: milk chocolate (sweeter) or a mix of both.
• Vanilla: powder or an alcohol-free extract.