- 340 g butter
- 170 g Soft brown sugar
- 1 tbsp Vanilla essence
- 85 g caster sugar
- 1 Beaten egg
- stand mixer with paddle
Cream butter and sugars till light and fluffy. Beat in egg and vanilla essence. Best to use electric mixer
- 1½ tsp baking powder
- 468 g Plain flour
Sieve and stir in flour and baking powder until mixture looks fairly dry. Best to use spatula.
Add chocolate chips. Stir into mixture. Can use electric mixer.
- Baking tray
- Soup spoon
Line trays with non-stick baking parchment. Take soup size spoonfuls (or ice cream spoonfuls for larger cookies) and place on trays well spaced apart.
Cook at 160 degrees celcius (325 degrees Fahrenheit) ￼for 20 minutes. Cool on wire tray