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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the butter with the caster sugar and brown sugar until smooth.
Add the eggs, extra egg yolk, and vanilla extract, then mix well.
Add the plain flour and baking soda and mix to form a dough.
Fold in the chocolate until evenly distributed.
Grease trays well and scoop the dough onto them.
Bake at 180°C for around 20 minutes until golden brown.
Serve hot for a gooey center.
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Grease the trays well so the cookies release easily.
Serve hot for a gooey cookie dough centre.
Can I use salted butter?
Yes, but reduce any additional salt in the recipe.
How do I store leftover cookies?
Store in an airtight container at room temperature for up to 3 days.
Can I freeze the dough?
Yes, freeze the dough balls and bake from frozen, adding a few extra minutes to the baking time.
What type of chocolate should I use?
Use your preferred type of chocolate, such as milk, dark, or semi-sweet.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
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