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Preparation : 10 min | Resting : 30 min |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 1 rates |
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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. |