I asked my daughter to make some piped butter cookies. She insisted on making these instead…. She said she wanted chocolate chip cookies.

So as I was making dinner, she was asking instructions on how to make these.

“Is this creaming sufficient?”
“Taste this, taste this! Too salty, mummy!”
“I want to use brown sugar, I don’t want to use that dark brown sugar!”
“When do I put in the eggs?”

So here it is. It is airy, light and honestly one of the best drop cookies I have tasted. She is a good baker, I already knew that…. and often quite irritating as she has such a strong mind of her own…. hehehe. 😉

Chocolate Chips Cookies

Print Recipe

Ingredients

Basic Drop Cookie Dough

250 g Unsalted Butter
1 cup Brown Sugar
1/2 cup Caster Sugar
2 eggs
1 tsp Vanilla Essence/Vanilla pod
A pinch of salt
1.5 cups self-raising flour
3/4 cups plain or biscuit flour low gluten preferred

Choose a combination of these, 1 to 2 cups or any combination of

Chocolate chips
Any kind of nuts
Any kind of dried fruits

Instructions

Preheat oven at 180C.
Cream the sugars and the butter until very light and fluffy.
Emulsify eggs into the cream, one at a time.
Add the vanilla essence and the salt.
Fold in the flours.
Use a teaspoon, drop 1 tsp of batter onto a baking sheet lined with parchment paper, 1 cm apart.
Bake for 10-13 minutes, until light brown.