Dessert Week: Ultimate Chocolate Chip Cookies


2 1/4 cups plain flour

1/2 teaspoon baking soda

250g unsalted butter at room temperature

1/2 cup caster sugar

1 cup light brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

2 cups dark or milk chocolate chips


1. Preheat oven to 175C. In a small bowl, whisk together the flour and baking soda.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

3. Drop heaped tablespoon size balls of dough about 5cm apart on baking sheets lined with parchment paper.

4. Bake for 8-10 minutes – or until cookies are golden around the edges, but still soft in the centre.. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

5. Store cookies in an airtight container at room temperature up to 1 week.

What is your favourite cookie?