These chocolate chip cookies only get made on special occasions. There is one particular reason for this - they are incredibally addictitive. It is something about the soft, buttery centre and light crunchy outer shell makes it impossible to just have one. These biscuits have also become something I make for people when they are feeling a little down. Something homemade and chocolatey will always trump flowers. These are simple to make especially if you have a kitchenaid and, if need be, can be made in enormous batches.
3 cups plain flour
1 1/2 tsp salt
1 cup unsalted butter - room temp cubes
1 1/2 cups packed brown sugar
1 cup caster sugar
3 large eggs - room temp
1 1/2 tsp vanilla
2 1/2 chocolate chips ( or more)
Pre-heat your oven to 180. Mix all your dry indigents, except sugars, in one bowl. In your largest bowl beat together butter and both sugars on high until light and fluffy (if you add hot melted butter, it will not work). Lightly beat 1 egg in a bowl and then add it to the mix. When combined add the remaining whole eggs to the butter mix one by one. Beat until creamy and then beat in the vanilla. Reduce speed to low and gently mix in the flours until just blended. Stir in the chocolate chips. Scoop out the dough and place dessert spoon sized blobs about 4cms apart on a baking paper lined tray.
Bake one tray at a time until golden brown which, depending on size, will take between 13-15 mins. A word to the wise, leave them on the tray for about 10 mins before transferring them to the cooking rack as they will be too soft to handle straight from the oven.
I always make a large batch and put some aside. That way you can keep a roll of dough in the freezer for unexpected emergencies.