Jelisha's Salted Choc Chip Cookies

By Kathleen Arnold

Preparation : 10 min	Resting : 30 min
Cooking : 10 min	Equipment :
Difficulty :	Rating : 1 rates
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Serves 4 :

125	g roughly diced unsalted cultured butter*
½	cup caster sugar
½	cup brown sugar (lightly packed)
½	teaspoon vanilla extract
1	medium egg
1 ¾	cups self-raising flour
250	g good quality milk chocolate chips
	a generous pinch of coarse salt flakes*

1	Melt butter in CE bowl on EXPERT for 4 min/55C/speed 1A.
2	Add sugars and vanilla to bowl first and then the egg on top. Run EXPERT program for 20sec/0C/speed 3.
3	Add flour and salt with choc chips on top. Run EXPERT program for 25 sec/0C/speed 5. Dough will be "loosely together" - remove from bowl, shape into a ball and wrap in clingfilm.
4	Cool dough in fridge or a cool room for 1/2 an hour (this will depend on where you live). Using a sturdy Tablespoon measure, scoop dough into balls and place a few inches apart on a cookie sheet lined with baking paper.
5	Bake batches of cookies in a pre-heated 180C oven (fan forced) for 10-12 minutes, until the cookies are just starting to brown. The cookies will still be soft when removed from the oven. Leave the cookies to cool on the trays for a few minutes and then use a flat slide to carefully transfer to a wire cooling rack. They will harden as they cool.

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Chef’s tip

10 minutes will give a softer chewy cookie while 12 will give a crisper golden brown cookie
Western Star is a readily available cultured butter
Murray River pink salt flakes or Maldon Sea salt flakes are great

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