If you like your cookies soft but not floury, these are for you. You can vary the choc-chips – I love them with mini MMs, or white chocolate and macadamias. Bake them to desired crispness (they firm well when cooled).
Ingredients – Serves: 18. 2 cups (250g) self-raising flour. 170g butter, melted. 1 cup (185g) brown sugar, firmly packed. ½ cup (110g) white sugar. 1 tablespoon vanilla essence. 1 egg. 1 egg yolk. 2 cups dark chocolate chips.
Preheat the oven to 165 degrees celcius. Line two cookie trays with baking paper.
Sift the flour, set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon. Drop big, round tablespoons of the dough onto the prepared cookie trays, leaving plenty of room for spreading.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.