What you'll need
- 21/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda (bi-carb soda)
- pinch salt
- 1 cup unsalted butter, softened (which is about 225 grams)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 200 grams coarsely chopped chocolate of your choice, milk or dark (7 ounces)
**TIP - it's best if you can bring all of your ingredients (i.e. butter and eggs) to room temperature before you start baking. It'll make your cookies even better, but don't sweat it if you forget or don't have the time.
Preheat oven to 180 degrees celsius (350 degrees fahrenheit). Line two cookie sheets with parchment paper. Cream the butter and the sugars together.
Add the eggs in and the vanilla and beat together until combined.
In another bowl, mix together the flour, baking soda, baking powder and a pinch of salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Throw in your roughly chopped chocolate. I used 100 grams (3.5 ounces) of dark chocolate and 100 grams (3.5 ounces) of milk chocolate and it was yummy!
Spoon your cookies onto the cookies sheets. Use an ice cream scoop if you have it, otherwise just a spoon will do.
Set your timer (preferably a pink pig) for 10 minutes. Here's where it gets tricky. Everyone's oven is different, and everyone likes their cookies slightly different. I like my cookies to be chewy, pretty much half baked. I also have a weird oven that doesn't distribute heat very well. So I put my cookies in for 5 minutes, then take the tray out and rotate it. I then leave them for another 5 minutes. You may want to leave your cookies for 12-15 minutes, depending on how you like them. Experiment, and tell me how you go!
Finally, once you pull your cookies out of the oven, leave them to cool on a wire rack.
Then pile them on a plate and start eating!