February 9, 2013 by dgarnett2013
Makes 35 – 40 depending on size. Mixture freezes well.
- 225g butter
- 200g light brown sugar
- 175g caster sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 350g white flour
- 1 level tsp baking powder
- 1 level tsp baking soda
- pinch of salt
- 250g chocolate chips (or 150g choc chips and 110g chopped nuts)
Preheat oven to 180 degrees C.
Cream the butter, then add the sugars and beat till light and fluffy.
Add the egg a bit at time, then the vanilla extract.
Mix the dry ingredients together, then fold them in.
Lastly, add the chocolate chips and mix.
Divide mixture into 7g pieces for teeny cookies, 25g pieces for medium cookies or 50g for large American style cookies on a baking sheet. Allow lots of room for spreading.
Bake for 8-10 mins, depending on size.
Cool for a few mins in the tray, then transfer to wire rack. Store in an airtight container.
Spotted: First grape hyacinth of the year. Right under Pip’s tree.