Who doesn’t love chocolate chip cookies? They are my all time favourite treats. Crispy on the outside and chewy in the centre. Yum! 😍
Before I start drooling and imagining about these delicious goodies, I better finish this post. 😀
Ingredients: (Makes 26-28 cookies)
- Soft- unsalted butter- 90 grams
- Plain/ All- purpose flour- 1 ½ cups; plus extra for dusting and rolling
- Bicarbonate of soda- ¾ teaspoon
- Demerara sugar or light brown sugar- ¾ cup
- Granulated white sugar- ½ cup
- Dark or semi-sweet chocolate chips- ½ cup
- White chocolate chips- ½ cup
- Toasted slivered almonds- ½ cup
- Vanilla extract- ½ teaspoon
- Egg- 1
- Salt- ½ teaspoon
- Milk- 2 tablespoons
Note- If you do not have white and dark chocolate chips, chop white and dark chocolate slabs into small cubes and use.
Preheat the oven to 170°C. In a large bowl, cream the butter until soft. Add the 2 sugars and beat until the mixture is light, fluffy and creamy. To this, add salt, vanilla, milk and egg. Beat until well mixed, this will take about 1 minute.
Sift in flour, baking soda (bicarbonate of soda) and mix till well combined and forms a sticky dough. Add the almonds and the chips and mix. Using your hands, roll the dough into a log. Cover the logs with parchment paper and chill the dough for a minimum of half an hour. After chilling, cut even pieces of the dough and roll in walnut- sized balls and place them far apart on an ungreased baking tray sprinkled with flour to prevent it from sticking.
(Chilling of the dough prevents the cookie from becoming flat upon baking)
Flatten the balls slightly and bake in the oven for 10 to 12 minutes or until they have turned golden and slightly firm on top. Remove from the oven and let them cool on the baking sheet for about 4-5 minutes. Carefully transfer the cookies onto a wire rack and let them cool further.