Chocolate Chip Cookies

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8oz butter

7 1/2oz light brown sugar

6oz caster sugar

12 1/2oz plain flour

1½ teaspoon salt

1 teaspoon baking soda

2 large eggs

2 teaspoon vanilla essence

10oz chocolate chunks/chips


The mixture will make about 16 giant cookies. You might want to half the recipe.

Mix the flour, salt, and baking soda in a bowl. 

In a separate bowl melt the butter then add in both sugars and mix well.
Whisk in one egg at a time to the butter mixture, stirring until it’s fully mixed in. 

Add the dry ingredients to the wet and mix well then add in the chocolate chips. 

Put the mixture in the fridge for at least an hour. 

Scoop a large golf ball sized spoonful of the mixture and roll it into a ball. 

Place on a greaseproof paper lined tray.   

Leave some space between the cookies as they spread out during baking.

Bake the cookies at 190C for about 12 minutes, until the edges are set and the cookie is beginning to turn golden brown but still soft in the middle. Bang the tray on the worktop to crinkle the tops.

Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. 

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