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CHOCOLATE CHIP COOKIES
MAKES 16 SMALL COOKIES INGREDIENTS:
225g butter
1⁄4 cup white sugar
1⁄4 cup turbinado sugar (sugar in the raw) 13⁄4 cups light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
31⁄2 cups all purpose flour
11⁄2 teaspoons baking soda
3⁄4 teaspoon salt
450g dark chocolate (with a serrated knife cut chocolate into rough chunks)
1⁄2 teaspoon good quality sea salt, for sprinkling on top before baking,
METHOD:
1. Cream the butter and the sugars in a mixer until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing whilst adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla extract. Scrape down the bowl with a spatula.
2. Whisk the flour, baking soda and salt in another bowl.
3. With the mixer on low, slowly add the flour mixture. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.
4. Drop spoonfuls, evenly spaced, onto a cookie sheet.
5. Sprinkle a very fine dusting of good quality sea salt over the cookies before baking.
6. Bake at 180°C for 12 minutes. They should be lightly golden on the outside but still goey on the side.
