If you’re baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.
Leave 2–3cm between each ball of cookie dough to allow for spreading in the oven. Cookies should be golden around the edges with even coloring on the base when they’re ready.
Recipe information
Yield
Makes 22
Ingredients
Preparation
Step 1
Preheat oven to 180°C (350°F).
Step 2
Place the butter and both the sugars in the bowl of an electric mixer and beat on low speed until just combined.
Step 3
Increase the speed to medium and beat for 8 minutes or until pale and creamy, scraping down the sides of the bowl.
Step 4
Add the vanilla, milk and egg and beat for 2 minutes or until light and fluffy.
Step 5
Sift in the flour, baking powder, baking soda, and salt and beat until combined.
Step 6
Add the chocolate and stir to combine.
Step 7
Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper. Bake for 12–14 minutes or until golden brown.
Step 8
Allow to cool on the trays for 5 minutes before transferring onto wire racks to cool.
Recipe notes
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