Chocolate Chip Cookies
- 225g (1 cup) Golden Churn Butter
- 175g (¾ cup) caster sugar
- 175g (1 cup) light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 350g (3 cups) plain flour
- 1 tsp baking soda
- ½ tsp salt
- 350g (2 cups) chocolate chips
Heat the oven to 190°C (170° fan) . Line two large baking trays with non-stick baking paper.
Beat the butter, caster sugar, brown sugar and vanilla in a mixing bowl until creamy. Beat in the eggs until smooth.
Sift in the flour, bicarbonate of soda and salt and stir well. Stir in the chocolate chips.
Divide the dough into 2 equal portions. Roll each into a log shape 5 cm in diameter. Wrap them in cling film and chill for at least 30 minutes.
Cut the log into slices 2cm thick and place on the baking trays, widely spaced apart. Bake for 9-12 minutes until golden brown. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.