Chocolate chip cookies

There are tricks & tips to getting a gooey-center, crisp edges and that distinct chew. This cookie took a while to perfect & was worth every trial that went into the bin before success! Enjoy.

Easily divide the pack, and rest of ingredients to make 1/2 recipe (16 cookies)

Ingredients - makes 32 cookies

420 g Gusto Pastry, scone & pasta flour

1 cup ( 227 g) unsalted butter melted & cooled

1 1/3 cup (272 g) dark brown sugar

3/4 cup (150 g) sugar 

2 cold eggs

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

2 tsp vanilla

Directions

1. Melt the butter & set aside a few minutes to cool. 

2. Meanwhile stir flour with the baking powder, soda & salt.

3. Add the sugars and gently mix to coat. It should resemble wet sand.

4. Add the eggs and beat well, until mixture turns paler, about 30 seconds.

5. Stir the flour in a little, but not completely before adding the chips. Batter will be soft.

6. Scoop, a 2 tbsp or 40 ml scoop works, and round the batter giving a scant 1/4 cup batter. Place in fridge at least 30 minutes.

7. Can gently round the cold round with your hand. 

8. Bake at 350F for 12 minutes. Sprinkle with sea salt while still hot. NOTE: I found 12 minutes was perfect when the cookies had a short chill time, but 14 minutes was just right when they'd chilled overnight.

9. Allow to cool 10 minutes if you can!