| INGREDIENTS (Makes 24 cookies): |
| 1. 380g of all purpose flour |
| 2. 1 teaspoon of baking soda (bicarbonate soda) |
| 3. 1 teaspoon of sea salt |
| 4. 227g of unsalted butter (soften at room temperature) |
| 5. 90g of brown sugar |
| 6. 1 teaspoon of vanilla extract |
| 7. 2 eggs |
| 8. 2 cup of chocolate chips |
| METHODS: |
| 1. Place the softened butter and brown sugar in a mixing bowl. |
| 2. Using an electric mixer, beat them until creamy. |
| 3. Add in vanilla extract and eggs, beat at medium speed until it is well combined. |
| 4. In another bowl, weight flour and add in baking soda and sea salt. Mix it up a little using a spoon. |
| 5. Then, add the flour mixture in small batches into the butter/sugar mixture while beating them with the electric mixer. |
| 6. Add in the chocolate chips and give it a good mix with your hand. |
| 7. Place the dough in a plastic wrap and keep them in refrigerator for at least 24 hours. |
| 8. When you want to bake them, remove them from fridge and place the dough at room temperature for about an hour (They should be soft enough to mould). |
| 9. Roll them into a ball shape and press the cookie ball down slightly using a spoon to make it looks flatter. |
| 10. Bake in preheated oven at 180 degree Celcius for 12-15 minutes. |
| 11. When the edges turns a bit brownish, it is done. |
| 12. Remove from oven and let them cool down before storing in air tight container. |
| 13. It should keep fresh for at least 5 days. |
| 14. Enjoy! |
