Known for their thick and chewy centre with perfectly crisp edges, these cookies are a strong contender for the perfect chocolate chip cookie. The recipe uses a unique combination of ingredients and techniques to produce a rich, flavourful cookie that is not greasy or oily.
Ingredients:
- 2 1/2 cups all purpose flour
- 2 cups packaged light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 8 tablespoons (1 stick) room temperature unsalted butter
- 2 large eggs
- 1 heaping teaspoon baking powder
- 1/2 teaspoon sea salt
Method:
Preheat the oven to 180°C (350°F).
In a medium bowl, whisk together the flour, baking powder and sea salt. Set aside.
In a large bowl, cream the room temperature butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients, beating until just combined.
Fold in the chocolate chips.
Drop by large spoonfuls onto a baking sheet lined with greaseproof paper, about 2 inches apart.
Bake for 10-11 minutes or until lightly browned around the edges.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
