Adapted from the New York Times recipe
300g butter, softened
175g brown sugar (1¼ cups)
200g caster sugar (1 generous cup)
175g brown sugar (1¼ cups)
200g caster sugar (1 generous cup)
1 ½ teaspoons salt
2 teaspoons vanilla extract
2 eggs
3 1/4 cups plain flour
1 1/4 tspns bi carb soda
1 1/2 tspns baking powder
500g choc chips - preferably flat discs so they form layers
Sea salt
2 teaspoons vanilla extract
2 eggs
3 1/4 cups plain flour
1 1/4 tspns bi carb soda
1 1/2 tspns baking powder
500g choc chips - preferably flat discs so they form layers
Sea salt
1. Using an electric mixer, cream butter, sugars, salt and vanilla together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
2. Reduce speed to low, add flour, bi carb soda and baking powder and mix until combined. Add choc chips.
2. Reduce speed to low, add flour, bi carb soda and baking powder and mix until combined. Add choc chips.
3. Refrigerate dough, covered, for 24 to 36 hours. Dough can be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 180°C. Line a baking sheet with baking paper.
5. Scoop 6 100g mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt.
5. Scoop 6 100g mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt.
6. Bake for 18 to 20 minutes, until golden brown but still soft. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. makes: 24 12cm cookies.
Keena's note: I have made these with smaller balls of dough and they're just as delicious.
You could use glace ginger, m+m's, nuts, dried fruit as well as, or instead of, the choc chips.
You could use glace ginger, m+m's, nuts, dried fruit as well as, or instead of, the choc chips.
