Chocolate Chip Cookies

Serves 8
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Directions

  1. 1Add melted and cooled light butter to a bowl.
  2. 2Add melted and cooled light butter to a bowl.
  3. 3Add melted and cooled light butter to a bowl.
  4. 4Add vanilla essence to the bowl.
  5. 5Add vanilla essence to the bowl.
  6. 6Add vanilla essence to the bowl.
  7. 7Add brown sweetener to the bowl.
  8. 8Add brown sweetener to the bowl.
  9. 9Add brown sweetener to the bowl.
  10. 10Add an egg yolk to the bowl.
  11. 11Add an egg yolk to the bowl.
  12. 12Add an egg yolk to the bowl.
  13. 13Whisk the ingredients until the mixture is paler in color.
  14. 14Whisk the ingredients until the mixture is paler in color.
  15. 15Whisk the ingredients until the mixture is paler in color.
  16. 16Add plain flour to the mixture.
  17. 17Add plain flour to the mixture.
  18. 18Add plain flour to the mixture.
  19. 19Add baking soda (not baking powder) to the mixture.
  20. 20Add baking soda (not baking powder) to the mixture.
  21. 21Add baking soda (not baking powder) to the mixture.
  22. 22Add salt to the mixture.
  23. 23Add salt to the mixture.
  24. 24Add salt to the mixture.
  25. 25Add dark chocolate chunks to the mixture.
  26. 26Add dark chocolate chunks to the mixture.
  27. 27Add dark chocolate chunks to the mixture.
  28. 28Mix the ingredients with a spatula to form dough.
  29. 29Mix the ingredients with a spatula to form dough.
  30. 30Mix the ingredients with a spatula to form dough.
  31. 31Refrigerate the dough for at least 30 minutes.
  32. 32Refrigerate the dough for at least 30 minutes.
  33. 33Refrigerate the dough for at least 30 minutes.
  34. 34Divide the dough into 8 portions (or less for bigger cookies).
  35. 35Divide the dough into 8 portions (or less for bigger cookies).
  36. 36Divide the dough into 8 portions (or less for bigger cookies).
  37. 37Place the dough balls on a baking tray lined with parchment paper.
  38. 38Place the dough balls on a baking tray lined with parchment paper.
  39. 39Place the dough balls on a baking tray lined with parchment paper.
  40. 40Bake at 170 degrees Celsius for 5-10 minutes. They should be slightly underdone when taken out of the oven.
  41. 41Bake at 170 degrees Celsius for 5-10 minutes. They should be slightly underdone when taken out of the oven.
  42. 42Bake at 170 degrees Celsius for 5-10 minutes. They should be slightly underdone when taken out of the oven.

Ingredients

  • 35 g light butter (Melted & cooled)
  • 35 g light butter (Melted & cooled)
  • 35 g light butter (Melted & cooled)
  • 0.5 tsp Vanilla essence
  • 0.5 tsp Vanilla essence
  • 0.5 tsp Vanilla essence
  • 0.25 cup Brown sweetener
  • 0.25 cup Brown sweetener
  • 0.25 cup Brown sweetener
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 65 g Plain flour
  • 65 g Plain flour
  • 65 g Plain flour
  • 0.25 tsp Baking soda (NOT baking powder)
  • 0.25 tsp Baking soda (NOT baking powder)
  • 0.25 tsp Baking soda (NOT baking powder)
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 30 g Dark chocolate (Preferably chunks)
  • 30 g Dark chocolate (Preferably chunks)
  • 30 g Dark chocolate (Preferably chunks)

Equipment

whiskspatulabaking trayparchment paperbowl

Tips

  • For bigger cookies, divide the dough into fewer portions.
  • The cookies should be slightly underdone when taken out of the oven.
  • Sub for 50g brown sugar-cals will change