
Notes
125g butter
150g sugar (a 1:2 ratio combo of brown to white is my go to, but for a more dense, soft cookie use more brown, and for a crispier cookie use more white (or go for whatever is in your cupboard)
1 egg
1 teaspoon of vanilla
230g plain flower
Just under a teaspoon of baking powder
Chocolate (and any other add ins, love some crushed nuts in mine ☺️) measure this with your heart
• Cream butter and sugar together until smooth
• Add egg and vanilla and mix slightly
• Sift in half the flower and fold this into the dough before adding in your chocolate.
• chill your dough in the fridge (if u can wait) I aim to chill mine for 24 hours
• bake on a lined baking pan for 10-12 minutes, or until u look down, the longer u bake the more crispy they will be and vice versa. I sometimes like mine really undercooked and so take it out around 9 minutes (might give you a stomach ache)
• cool, but let’s be honest who has time for that, and enjoy
Tip: if u have issues in your hands, add the flour and chocolate into in stages. For example: half the flower mixing, half the chocolate mix, half the flower mix and finally half the chocolate mix. This will allow for a more even spread of chocolate with slightly less strain
You can also save some chocolate for the end, and place them on top of your dough before putting it into the oven.