150g softened butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 3/4 cups plain flour, Sifted
1/2 cup dark chocolate bits
1/2 cup milk chocolate bits
1. Preheat oven to 160°C. Line 2 baking trays with non-stick paper.
2. Beat softened butter, caster sugar, brown sugar and vanilla extract for 1-2 minutes or until smooth and well combined.
3. Beat in 1 egg.
4. Stir in plain flour in two batches.
5. Stir in choc bits until evenly distributed.
6. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
7. Bake for 15-18 minutes or until light golden and cooked.
8. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week. (Yeh, right! Like they would ever last that long!)
Usually, if I am accurate about the sizing and use a soup spoon full of dough per cookie, you get about 28-30 cookies out of this mix. I got 30 out of the batch I photographed for this and I was quite pedantic about the sizing as I wanted them to look good for the photos. If you prefer bigger or smaller cookies, go for it. I don't do any much bigger than this as they don't fit through the neck of my cookie jar. My husband and daughter pinched one each off the baking tray while I was fiddling with the settings on my camera. (Correction, my husband actually stole 2!)
1) Remove 2 heaped tablespoons of flour and replace with cocoa powder. Replace choc chips with white choc bits.
2) Replace choc chips with mini MnMs