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.