10 or more


Average: 3.5 (2 votes)


175g butter, softened
¾ cup brown sugar
½ cup caster sugar
1 egg
1tsp vanilla essence
2 cups plain flour, sifted
1 tsp baking powder
pinch of salt
1 cup 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.


Pre-heat the oven to 180 decgrees Celcius and line two baking trays with baking paper. Beat the butter and sugars in an electric mixer until they're pale and creamy. Add the egg and vanilla essence and beat until smooth. Sift in the dry ingredients, add the chocolate chips and stir to combine. Roll heaped tablespoons of mixture into balls and flatten slightly before placing on to the trays. Bake for 18 minutes or until lightly golden. Transfer the cookies to a wire rack to cool completely. Makes 24.