Chocolate chip cookies are always a classic favourite for our family and we like to have them accordingly to our special ways. From young, my cousin and I like our cookies with no nuts. My husband like it to be soft and crumbly and dislike the bicarb after taste. Our the classic chocolate chip cookies, no nuts, no bicarb, all brown sugar... a simple cookie made accordingly to our way...
Here's the recipe from the Australian Woman Weekly, Macaroons and biscuits cookbook
(with our preferred modifications)
make 48 depending on size of cookies
1/2 tsp vanilla extract
3/4 cup brown sugar
3/4 cup caster sugar
340g all purpose plain flour
1 tsp bicarbonate of soda
(I replaced it with baking powder because we didn't like the aftertaste of bicarbonate of soda)
360g chocolate chip
I use half the recipe and replace caster sugar with all brown sugar because we want the cookies to be soft.
Preheat oven to 180 degrees, line oven tray with baking paper.
Beat butter, extract, sugar and egg until light and fluffy.
Stir in sifted flour and baking powder
Stir in chocolate chip
Drop teaspoonful of mixture about 3 cm apart on tray (for mini cookie size)
Bake for 12 min, cool on tray.