Recipe, makes 9-12 cookies; 200g unsalted butter (remove from the fridge 30 minutes before cooking) 260g Light brown sugar 2 eggs at room temperature 1 tsp Vanilla extract 250g self-raising flour 150g Plain flour 1 tsp Salt 1 tsp Baking powder 300g mixed chocolate chips
1. Cut the butter into chunks and place in a large mixing bowl. Beat with your hand whisk for 30 seconds - you want it to be soft, but not reach the fully creamed stage. 2. Add the sugar, then mix until just combined. 3. Beat in the eggs and vanilla extract. 4. In a separate bowl, combine the self-raising flour, plain flour, salt, and baking powder. Mix well, then pour into the butter mixture. Fold everything together until a thick cookie dough forms. 5. Add all of the chocolate chips, using your hands to work them evenly into the dough. 6. Line a baking tray or tin (one that will fit in your freezer) with greaseproof paper. 7. Weigh out 120g portions of dough, then roughly shape each piece into a ball using your hands. These cookies are meant to look rustic, so don’t worry about making the dough perfectly smooth or even. 8. Continue until all the dough has been shaped—you should end up with 9–10 cookies. They can be placed close together on the tray as long as they aren’t touching. 9. Cover the tray with clingfilm and freeze the cookie dough balls for at least 90 minutes, or up to 48 hours. The longer they freeze, the thicker the cookies will be. 10. While the dough is freezing, preheat the oven to 180°C.
