Chocolate chip cookies
- 9⅝ g unsalted butter
- 8⅓ g sugar
- 8⅓ g light brown sugar
Cream the butter with the brown sugar and granulated sugar together. Beat in the egg and the vanilla.
- 15⅜ g flour
- ⅛ tsp baking soda
In a separate bowl, sift the flour with the baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips.
Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough shape them into a ball and place onto a parchment lined baking tray or a plate.
Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
Preheat the oven to 160° C (325°F). Arrange the chilled scooped cookies onto parchment-lined baking trays. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray.