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Posted on June 7, 2012 by Francesca Lanni

This famous classic American cookie is a treat no matter what the age or occasion. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don’t seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.


Serves: 15

115g butter, 50g caster sugar,110g soft brown sugar,few drops of vanilla extract,1 egg (beaten),170g chocolate chips of your choice,155g plain flour,pinch of baking powder

Preparation in 15 minutes, cook in 10.

Preheat the oven to 185 C (170 C for fan assisted ovens) and line a baking tray with greaseproof paper. Cream the butter and sugars together until light and fluffy. Add the beaten egg and vanilla to the mixture and mix well. Next add the chocolate chips and mix together to ensure they are well distributed. Most people add them last, although i find if you add them at this stage you don’t end up with big clumps of chocolate chips in random places of the cookie! Mix the flour and baking powder together, and add a little at a time to the mixture, until a soft dough is formed. You should be able to mould the dough into shapes without it being too sticky, if it is sticky, add a tablespoon of flour each time to get it the right consistency. Roll an amount into a ball about the size of a walnut and softly press down onto the baking sheet. Don’t place cookies too close together as they do spread and you don’t want them sticking together! Cook for about 10 – 12 minutes, you really don’t need that much longer otherwise they will burn. When you take them out of the oven, they will still be quite soft, leave for a while on the tray until they start to harden, then move to a cooling rack.