Classic Chocolate chip cookies

By Katelyn Williams - The Kate Tin founder

Ingredients

• 200g salted butter or margarine, softened

• 175g soft brown sugar

• 165g white sugar

• 1 tsp vanilla extract

• 2 tbsp milk

• 1 large egg

• 300g cake flour

• ¼ tsp baking powder

• ¼ tsp bicarbonate of soda

• 250g The Kate Tin Dark Chocolate Chips

Method

Preheat oven to 180°C. Line two cookie sheets with non-stick baking paper.

Place the butter and both the sugars in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light.

Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and choc chips and mix to combine.

Allow the mixture to stand for 2-3 hours (optional, but it does make a chewy and moist cookie!)

Use an ice cream scoop to scoop cookie batter onto the prepared baking trays, leaving enough room for spreading.

Bake for 14 minutes or until the edges of the cookies are golden brown and the centre is moist.

By Katelyn Williams - The Kate Tin