Choc Chip Cookies

Like my other cookie recipes, this one can also be frozen for a few months or stored in the fridge for a couple of days before baking.

Watch the tutorial here > https://www.tiktok.com/@carmelap_/video/7231860128713133313?is_from_webapp=1&sender_device=pc&web_id=7208661062311888386

Ingredients:

250g Soft Butter

270g Dark Brown Sugar

119g Custer Sugar

553g Self Raising Flour

1/4 tsp Salt

2 Eggs

2 tsp Vanilla Paste

200g Mixed Chocolate ( if halfling dough add 100g of choc chips to each half )

Method:

• Preheat over to 160c

• Cream butter, vanilla, salt and sugars till light in colour, thick and creamy.

• Add eggs and mix till well combined.

• Add in the flour and cocoa, mix till well incorporated. This will be a thick but soft dough.

• Divide dough in half. In one half add dark choc chips and in the other half add dark chocolate chips and Reeses peanut butter choc chips. Mix well.

Note: You can also just do one flavour if you want.

• Roll 1/2 tsp of dough into balls and slightly flatten. (This is when you can freeze them. To bake just defrost and continue as normal) These cookies will spread, so make sure you leave space for them.

• Bake for 12 minutes. Cookies will remain soft on the inside once cooled.

• Once cooled, you can drizzle with more chocolate or leave plain.

Note: for bigger cookies roll 1 tbs of dough and bake for 10-12 minutes or longer if you want them super crunchy. The bigger cookies spread more.