The base recipe is great for other add-ins like white chocolate cranberry, M&M’s, glace ginger and dark chocolate. The cookie dough balls can be frozen so you can have cookies ready in about 20 minutes if you have unexpected visitors for morning tea.






Skill level

Average: 3.4 (29 votes)


  • 150 g (1 cup) plain flour
  • 150 g (1 cup) self-raising flour
  • 220 g (1 cup) caster sugar
  • 125 g (1 cup) butter, melted and cooled  
  • 1 egg, lightly beaten
  • 1 tsp vanilla bean paste or vanilla extract
  • 200 g (1 cup) dark or milk chocolate chips

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.  
  2. Place the flours and sugar in the bowl of a stand mixer fitted with the paddle attachment. and stir on low speed until combined. Add the melted butter, beaten egg and vanilla bean paste and beat until well combined. Add the chocolate chips and mix until well combined.
  3. Using a small cookie scoop or tablespoon, scoop dough onto the lined trays, leaving enough room for spreading. Using the prongs of a fork dipped in flour, flatten the cookies slightly. Bake for 15-18 minutes or until light golden brown. Cool on the trays, then store in an airtight container.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.