Crunchy Chocolate Chip Cookie Delight

This recipe which I am going to share with you is a recipe I have been developing for the past 3 years. I have tried out different combinations in order to come up with the best possible recipe.

100-200 g. of chocolate chips

360 g. of flour 150g. Brown sugar 150 g. Caster sugar 3 eggs 250g butter a room temperature 1 tablespoon of vanilla extract 1 ½ tsp salt 1 tsp baking powder 1 tsp baking soda For best results use a hand mixer or a stand mixer

Cream the butter until it becomes significantly lighter and fluffier.

Add 150 grams of refined sugar and 150 grams of tightly packed brown sugar to your mixing bowl.

Mix the butter and both of the sugars together until the mixture assumes the colour of sand and a more doughy texture.

Whisk in 3 medium sized eggs. Mix until well combined.

Add and mix in 1 tablespoon of vanilla extract.

Sift 360 grams of flour into your mixture.

Mix in your sifted flour and add one teaspoon of baking powder and one teaspoon of baking soda.

Finely chop between 100 and 200 grams of dark chocolate. The amount of chocolate depends entirely on your personal preference.

Fold in the chocolate chips, making sure to mix only until they are just well combined with the rest of the dough to not over-develop the gluten and to achieve an optimal texture.

Using a teaspoon, split the dough into even sized balls, rolling them slightly and distributing them in such a way that 9 doughballs fit onto one baking pan.

Bake the cookies, two baking pans at a time for 9-11 minutes or until golden brown. Remove the cookies from the oven. Either enjoy them when they are still warm with a glass of milk or enjoy them later. They will be just as good I cold, I promise.