CHOCOLATE CHIP COOKIES
225 g butter
200 ml soft brown sugar (firmly packed)
150 ml sugar
1 tsp vanilla sugar
500 ml flour
1 tsp baking powder
½ tsp salt
(½ tsp ginger powder)
250 ml dark chocolate chips or coarsely crushed dark chocolate
(150 ml chopped nuts)
Beat the soft butter, add the sugars and continue beating until the mixture is pale and fluffy. Add the eggs one at a time and beat until smooth. Combine the flour, baking powder, salt, vanilla sugar (and ginger powder) and add to the batter through a sieve. Stir gently to mix.
Stir in the chocolate chips. You can replace part of the chocolate chips with milk or white chocolate chips, or butterscotch or peanut butter chips, etc, or/and with coarsely chopped nuts (unblanched) almonds, hazelnuts, walnuts, pecans, pistachios, macadamia nuts, etc, or use chopped candied or dried fruit, like apricots, cherries or dates instead.
Drop small mounds of the batter on a baking sheet covered with parchment paper, leaving some space between the mounds. Bake at 165 °C for 8 - 10 minutes or until the cookies start to brown slightly around the edges.
Transfer the cookies on a wire rack to cool. Store in airtight container.
Recipe source: family recipe.