Ink Recipe Alert! Chocolate Chip Cookies – because we should!
It’s getting colder outside here in Melbourne and no better time to do some baking. Who doesn’t like a good chocolate chip cookie? General Manager of Ink Hotel Southbank, Tad Lombardo’s recipe is the bomb, even if he says so himself.
Chocolate Chip Cookies
1 Cup Softened Unsalted Butter (227g)
½ Cup sugar
1 ½ Cups Brown Sugar Packed
2 eggs (room temp.)
2 ½ teaspoons Vanilla Extract
2 ½ cups Flour
¾ teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Bi-Carbonate of Soda
510g Chocolate Chips (the real stuff!)
- Preheat oven to 180°
- Cream butter, sugars, eggs and vanilla until, light and fluffy.
- Sift Flour, Salt, baking powder, and baking soda.
- Combine Wet and dry ingredients. Stir in chocolate chips. Form golf size balls, two inches apart on an ungreased baking sheet. Bake for 9 minutes or until edges are light brown.
Note: The key to this recipe is to under-cook the cookies. They will continue to cook on the baking sheet once removed from the oven. Allow the cookies to cool on the baking sheet for 15 minutes, then place on a wire rack to cool completely.