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These classic chocolate chip cookies are a delightful treat with a mix of dark, white, and milk chocolate chunks. The combination of caster and light brown sugar gives them a rich sweetness, while a pinch of sea salt enhances the chocolate flavors. The dough comes together easily, and after a quick bake, you'll have cookies with a perfect balance of crispy edges and a soft, chewy center.
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Blend the butter and sugar in a bowl until creamy.
Add vanilla and the beaten egg, mixing well.
Sieve in the flour and add baking powder, then mix together.
Add the chocolate chips and mix well to form a dough.
Roll out small balls of dough and gently flatten them.
Bake at 180°C for 10 minutes until edges are golden.
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If you don't have chocolate chips, roughly chop up a chocolate bar.
Can I use salted butter?
Yes, but you may want to reduce the added sea salt.
How do I store these cookies?
Store in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough balls and bake them directly from frozen, adding a few extra minutes to the baking time.
Can I substitute the chocolate types?
Feel free to use any combination of chocolate you prefer.
What if I don't have baking powder?
You can substitute with 1/4 tsp of baking soda.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
