Cookies

directions

1. 1

   sift the dry mix: flours, bread soda, baking powder and salt into a bowl.

2. 2

   in another bowl, cream butter and sugars together until very light, about 5 mins in a mixer (the wet mix). add eggs, one at a time, mixing well after each. mix in the vanilla.

3. 3

   reduce speed to low if using a mixer and add dry ingredients and mix for a few seconds until just combined. add chocolate pieces and mix in.

4. 4

   it's best to refrigerate for 24 hrs before baking. roll into logs wrapped in cling film for easy cutting into portions. you can keep in the fridge for 3 days, or freeze the dough in portions and bake from frozen (2-3 mins longer).

5. 5

   when ready to bake, preheat the oven to 170°C. scoop 60g dough balls (golf ball size) onto a baking sheet lined with baking paper.

6. 6

   bake until golden brown but still soft, 16 to 18 mins. the cookies will be very soft when they come out and will gradually firm up as they cool down.

notes

salted butter works just fine if you don't have unsalted, and dark sugar works as a substitute for light.