(SOFT BATCH) CHOCOLATE CHIP COOKIES
Yield: 30 cookies
200g unsalted butter
210g caster sugar
120g soft light brown sugar
1 1/4 teaspoons vanilla extract
310g plain flour (+ a few tablespoons extra)
1 teaspoon baking soda
1 1/4 teaspoons coarse sea salt
580g chocolate chips
+ Preheat your oven to 175C (fan).
+ Line a baking tray with greaseproof paper.
- Place the butter in the bowl of your stand mixer (or, if you're mixing by hand, an ovenproof mixing bowl) into the preheating oven for a few minutes until the butter starts to melt around the outside. Set it to one side to cool and re-solidify a little whilst you weigh out your other ingredients.
- Mix the caster sugar and light brown sugar together with the butter until light and fluffy. This can take a few minutes. It'll go a lovely pale colour once it's done!
- Add the vanilla, and then the eggs one at a time until combined.
- Add the weighed out flour, baking soda and sea salt, and mix until just combined. Then add more flour, a tablespoon at a time, until the dough comes away from the edges of the bowl and begins to form a ball. I got up to ten tablespoons before I felt the mixture was firm enough (which is about 150g extra flour).
- Stir in the chocolate chips.
- Scoop or mould by hand into dough balls, and place on the baking sheet with enough space between each one to spread whilst cooking.
- Bake for 9 minutes, or until they begin to brown lightly. Allow to cool on the tray for a few minutes before transferring to a wire rack (they'll fall apart if you don't!).
Adapted from: Butter Baking