Golden, soft and chewy, these cookies have all the comforts of home cooking wrapped up in one bite. Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the cafe’s famous chocolate chip cookies. These cookies are best on the day of baking but will keep for up to a week in an airtight container. For an extra step, once they are out of the oven, sprinkle some sea salt flakes on top to enhance the chocolate flavour.

What you’ll need:

220g butter soft

200g caster sugar

50 g soft brown sugar

5g vanilla paste

1 egg

280g plain flour

2.5 g baking powder

4g salt

300g dark callebaut chocolate chips

Method:

In a mixer, with the pedal attachment cream together the butter, both sugars and vanilla.
Add the egg and keep mixing on a low setting until it’s incorporated.
Sieve flour, baking powder and salt and add to the butter. Mix only until a dough is formed.
Add your chocolate chips and mix until they are evenly distributed.
Divide the dough in to 60g portions and roll in to balls.
Place evenly about 5 cm away from each other (as they will spread!) on a tray lined with baking paper.
Bake in a preheat oven on 160° for 12-15 minutes, until golden and crisp on the sides of the cookies.
When taking out of the oven "drop" the tray on the bench from about 30 cm high to create the cracks look on the cookies. Cool before serving with a tall glass of Schulz milk.