Every home has a special recipe; in our house, this is the one everyone asks for when my daughter Jess is around. Whether we’re just home for the weekend, or my son’s whole rugby team pitches up for a feed, these always go first – and everyone always asks for more!
If you want, you can replace the chocolate chips with almonds, raisins or hazelnuts. These cookies spread quite a lot, so if you want a perfect shape, make sure you put plenty of space between them as they are likely to blend together.
This recipe makes around 36 cookies, depending on size; Jess tends to make them quite big so they are a bit squishy in the middle. YUM!
Ready in 30 minutes. Makes approx. 36 cookies.
- 1 cup softened butter (about 250g)
- 1 cup white sugar
- 1 cup brown sugar
- pinch salt
- 1/4 teaspoon vanilla extract (we use Heilala Pure Vanilla extract)
- 2 free range eggs
- 2 teaspoons milk, slightly warmed, or hot water
- 1 teaspoon baking soda
- 3 cups plain high grade flour
- 3 cups chocolate chips (milk or dark is fine)
Preheat oven to 175°C. Line 3 baking trays with baking paper.
Cream butter, white sugar and brown sugar in a blender until soft. Add salt, vanilla and eggs and mix until combined.
In a separate bowl, combine milk or hot water and baking soda. Mix until it bubbles. Set aside.
Add flour to your butter sugar mix, half a cup at a time, until mixture is sticky and thick. Add liquid ingredients and blend. Transfer mix to a bowl (or remove blades from blender) and add chocolate chips. Fold with a wooden spoon until chips are evenly dispersed.
Spoon a tablespoon of cookie dough onto baking paper, leaving plenty of space between them (they expand loads!). Flatten slightly with a fork, and bake for 10-15 minutes.
(Jess uses a chopstick to tap the middle cookie on each tray – if you can hear it’s slightly hardened, it’s ready.)
Remove top tray and allow to cool; bring each tray up to the top of the oven as you remove one.