CLASSIC CHOC-CHIP COOKIES
Preparation: 20 minutes Baking: 15–20 minutes
butter 125 g vanilla extract ½t caster sugar 110 g brown sugar 100 g, firmly packed free-range egg 1 self-raising flour 260 g, sifted Woolworths dark chocolate drops 130 g, plus extra for decorating
1 Preheat the oven to 180°C. Cream the butter, vanilla and sugar until smooth using an electric beater. Add the egg and beat to incorporate. 2 Fold in the flour and add the chocolate drops.
3 Line a baking tray with baking paper. Roll 2 T mixture into a ball, add more chocolate drops and press into the surface of the cookie. Repeat with the remaining mixture and place on the tray, leaving enough space between them as they spread while baking. Bake for 15–20 minutes, then cool.