A few years ago Chef and I were volunteers at our local school tuckshop. Chef would make these huge choc chip cookies and the kids absolutely loved them!
We were recently asked if we had any recipes for the schools anniversary cookbook and this was the recipe we provided - I thought it was too good not to share, so here is the recipe for Chef's tuckshop choc chip cookies!
Ingredients
150 g butter
120 g brown sugar
120 g white sugar
300g self -raising flour
3 g salt
2 g vanilla paste
300 g dark chocolate bits /or mixed with milk bits
2 eggs
Method
1. Begin by preheating your oven to 180°C (or 160°C fan-forced) and prepare two baking trays by lining them with baking paper.
2. In a large mixing bowl, either using an electric mixer or whisking by hand, thoroughly combine the butter, sugars, and vanilla until the mixture is smooth and well integrated. Beat in the egg until fully combined.
3. Gently stir in the flour until just mixed, then carefully fold in both the dark and milk chocolate bits until they are evenly distributed throughout the dough.
4. Portion cookie dough with ice cream scoop or take about 2 level tablespoonfuls of the dough and roll them into balls, then place them on the prepared baking trays, ensuring they are spaced about 3cm apart. Lightly press down on each ball to slightly flatten them, and if desired, add extra chocolate bits on top for decoration.
5. Bake the cookies in the preheated oven for 15-18 minutes, or until they are lightly golden and fully cooked.
6. Once baked, transfer the cookies to a wire rack to cool completely before storing them in an airtight container. These cookies will keep well for up to 1 week.
Enjoy your freshly baked delicious chocolate chip cookies!
