cookies BY VACULIK

Ingredients

• 125 g butter
• 80 g brown sugar
• 50 g granulated sugar
• 1 egg (L)
• 1 tsp vanilla extract (or 1 packet vanilla sugar)
• 190 g all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt (if using salted butter, just add a pinch)
• 150 g high-quality dark or milk chocolate (chopped or chocolate chips

Instructions

Preheat the oven to 180 °C (356 °F, top and bottom heat) and line a baking tray with parchment paper.

Butter & Sugar

Beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes), until pale in color.

Egg & Vanilla

Beat in the egg and vanilla extract. You now have your “wet ingredients.”

Dry Ingredients

In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and mix just until combined.

Chocolate

Stir in the chocolate pieces.

Chilling

Refrigerate the dough for at least 30 minutes. It will hold its shape better and the flavor will be more intense.

Shaping

Form balls about the size of a heaping tablespoon (approx. 35–40 g). Place them on the baking tray with plenty of space between them, as they will spread while baking.

Baking

Bake for 9–11 minutes. The edges should be golden, while the center should still be soft and slightly underbaked — it will finish baking on the tray.

Resting

Leave the cookies on the tray for about 5 minutes, then transfer them to a wire rack to cool completely.

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