Chocolate Chip Cookies

55 mins
20-24 cookies


  • 225g (1 cup) Ballantyne Cultured Unsalted Butter
  • 175g (¾ cup) caster sugar
  • 175g (1 cup) light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 350g (3 cups) plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 350g (2 cups) chocolate chips

Chocolate Chip Cookies


Step 1
Heat the oven to 190°C (170° fan) . Line two large baking trays with non-stick baking paper.
Step 2
Beat the butter, caster sugar, brown sugar and vanilla in a mixing bowl until creamy. Beat in the eggs until smooth.
Step 3
Sift in the flour, bicarbonate of soda and salt and stir well. Stir in the chocolate chips.
Step 4
Divide the dough into 2 equal portions. Roll each into a log shape 5 cm in diameter. Wrap them in cling film and chill for at least 30 minutes.
Step 5
Cut the log into slices 2cm thick and place on the baking trays, widely spaced apart. Bake for 9-12 minutes until golden brown. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.