Chocolate Chip Cookies

Instructions

• 1

  Place the butter, sugars, baking soda, salt and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on high until pale and creamy, scraping down the bowl occasionally.

• 2

  With the mixer on, add the egg and beat until combined, scraping down the bowl occasionally.

• 3

  Reduce the speed to low, add the flour and chocolate chips and mix until just combined, scraping down the bowl and paddle occasionally.

• 4

  Divide the dough evenly into 12 portions. Roll each portion into a ball. Place the balls in the refrigerator.

  Tip: Dough balls can be frozen for up to 1 month. When ready to bake, place the balls on the parchment lined roasting pan and stand at room temperature for about 1 hour before flattening slightly and cooking.
• 5

  Insert the oven rack into position 2 Down. Set the oven to Bake & Roast, No Fan, 325°F, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Spray the roasting pan with cooking spray and line with parchment paper. Place 4 cookie balls evenly spaced apart in the pan and flatten slightly.

• 7

  Once preheated, place the pan in the oven and bake for 12 minutes.

• 8

  The cookies should be golden brown, crisp around the edges, and soft in the center. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 9

  Cool the cookies for a few minutes in the pan before transferring to a wire rack. Repeat with the remaining cookie balls.

• 10

  Serve the cookies warm or cool. Store in an airtight container for up to 5 days.