Makes 48 cookies (Size of 2 inches diameter)
Ingredients
350gm plain flour
227gm unsalted butter
200gm mini dark chocolate chips
150gm castor sugar
150gm brown sugar
2 eggs
1 tsp baking soda
1 tsp fine salt
1 tsp vanilla extract
Method
- Cream butter, castor sugar, brown sugar & vanilla extract till color turns pale
- Add eggs one at a time
- Add flour, baking soda and salt
- Add chocolate chips & mix evenly (Do not overmix)
- Chill dough for at least 30 mins
- Preheat oven at 190 degrees
- Line baking tray with baking paper
- Spoon tablespoons of dough onto baking paper with 2 inches spacing apart
- Return unused dough back to chiller
- Bake at 190 degrees for 9-11 mins
- Cool on rack
- Store in airtight containers
Note
- Chocolate chips can be replaced with 100gm cranberries & 100gm macadamia nuts.
- Please note that they are soft when they first came out of the oven. When cooled completely, they turned firm and chewy. So, please don't pop them back into the oven to bake longer, unless you want them crunchy.
Watch video
Other attempt
Cranberry and macadamia nuts cookies
