Baked by Iris

Ingredients

• 230g Unsalted Butter, softened
• 130g Caster Sugar
• 170g Brown Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 350g All-purpose Flour
• 1 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 400g Chocolate Chips or Chunks (milk and dark)
• Pinch of Flaky Sea Salt

Instructions

1. In a clean bowl, cream softened butter and sugars using an electric handheld mixer, until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
3. Sift in all-purpose flour, baking soda, baking powder and a pinch of salt – mix until just combined. Finally add the chocolate chunks and gently fold in.
4. Cover the dough with cling film and place in fridge to rest for a few hours or preferably overnight.
5. Preheat oven to 170C. Line baking trays with baking paper. Set aside.
6. Take your dough out of the fridge. Using a tablespoon, scoop out cookie dough mixture and shape into balls. Make sure to leave plenty of space between each cookie as they will spread as they bake.
7. Bake for 12 – 14 minutes. Sprinkle flaky sea salt on top of the cookies and let cool slightly before eating them all. Enjoy! ;)

Tips & Notes

• Overnight chilling is an important step of the recipe. It will help create deep toffee flavours and make your cookies extra delicious.
• This recipe makes approx. 24 cookies. You may choose to shape less cookies to make them chunkier ;)
• We recommend using 3 baking trays and baking in small batches. This ensures all your cookies are evenly baked.
• If you have any remaining chocolate chips/chunks, feel free to sprinkle them on the cookies before they go in the oven – extra yumminess guaranteed!