I’ve been making these cookies for 10 years and they have never failed me. They’re so good in fact that I’ve never once strayed from this recipe – they have the perfect chewy texture and a rich, full flavour. Try and stop at one!
Ingredients (makes approx. 48)
125g unsalted butter, softened
1 ¼ cups brown sugar, tightly packed
4 teaspoons vanilla essence
1 ½ cups plain flour
½ teaspoon baking powder
2 cups chocolate chips
Preheat oven to 180°C (or 160°C fan-forced).
Place butter & sugar in a bowl & beat until light & creamy. Add vanilla & egg & stir to combine.
Stir in sifted flour & baking powder until just combined. Fold through chocolate chips.
Place teaspoonfuls of cookie mix on a baking tray lined with baking paper, allowing room for spreading.
Bake for 10-15mins or until pale gold, but still soft. Allow to cool on tray for 5 minutes before moving onto a wire rack.
Try not to eat them all at once! I believe that they will last up to a fortnight in an airtight container (although they’ve never lasted long enough for me to test this). Enjoy!
Recipe adapted from ‘Macadamia & White Chocolate Chip Cookies’ by Caroline’s Kitchen.