Ingredients
Method
- Cream butter and sugars together with an electric mixer until light and fluffy.
- Mix in vanilla and eggs, one at a time, until combined.
- Sift in flour, baking powder, cornflour and salt and mix until a sticky dough forms, then fold in the chocolate chips.
- Refrigerate for an hour.
- Preheat oven to 180 C (160 C fan-forced) and line 2 trays with baking paper.
- Roll dough into walnut sized balls and place on the trays, leaving room to spread.
- Bake for 10-15 minutes, or until just golden around the edges. Remove and cool on a wire rack.
Notes
You can use any sort of chocolate chip, but caramilk adds to the intense sweetness of these cookies.
For a vegan version, substitute the butter with vegan butter, and the eggs with an extra 2 tbsp cornflour and 6 tbsp water. Make sure you use vegan chocolate chips as well.
Images
