Ingredients
2 1/4 cups plain flour (do not packed the cup)
1/2 tsp baking soda
225gm unsalted butter, room temperature
1/2 cup castor sugar
1 cup light brown sugar (do not packed the cup)
1 tsp salt
2 tsp vanilla extract
2 60gm eggs
1 cup semi-sweet mini chocolate chip
Method
1) Use paddle attachment with the stand mixer at medium speed, cream butter and sugar till light and fluffy.
2) Turn to low speed, add salt and vanilla extract. Mix till combined.
3) Add in egg one by one, mix till well combined.
4) Add in the flour and baking soda in 3 batches. Mix each batch till just combined. Do not over-mixed at this stage to prevent the gluten from the flour to develop.
5) Lastly, add in chocolate chip and mix till just combined. You can use spatula to mix if you worry about over-mixing.
6) Drop a small spoonful of batter onto lined baking sheet. Each spoon should be about 5cm apart, depending on how big is the drop of batter. The cookie will spread when it bakes.
7) Bake at preheated oven between 160-180 degree Celsius for about 8-10 minutes. Temperature and time depend on your oven behaviour.
8) When done, let cookies cool on the baking pan for 5 minutes before removing. It will be too soft to handle when it is right out of the oven. It will hardened slightly as it cooled down.
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