These cookies are renowned for their perfect crunch that lasts for weeks, their generous chunks of chocolate and their rich, buttery flavour. A delightful treat that’s as satisfying to bake as it is to eat, these cookies are a testament to the simple joy of homemade baking.
Ingredients:
- 175g (12 1/2 tbsp) unsalted butter, softened
- 1/3 cup brown sugar (light or plain, not dark)
- 1/3 cup white sugar, castor/superfine
- 1/8 tsp salt
- 2 egg yolks, room temperature
- 2 tsp vanilla extract/essence
- 1/2 teaspoon baking powder
- 1/2 cup rice flour (substitute plain/all purpose flour if necessary)
- 1 1/2 cups milk chocolate chips (or dark chocolate, to taste)
Method:
Preheat the oven to 175°C (350°F) and line a baking sheet with baking paper.
Cream together the softened butter, brown sugar and white sugar until light and fluffy.
Add the egg yolks and vanilla extract and mix well.
Sift together the rice flour, baking powder and salt, then gradually add to the creamed mixture, beating until just combined.
Fold in the chocolate chips.
Drop the dough onto the prepared baking tray, spacing the cookies about 2cm apart.
Bake for 15-18 minutes or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
