Soft and Chewy or Crisp and Crunchy?

Do you like yours soft and chewy or crisp and crunchy?

Everyone needs a killer cookie recipe... here's two of our favourite so whatever way you prefer your cookie you'll have a, ridicously easy to cook, delicious batch of cookies in no time...

Make them soft and chewy...

You'll need the following list of every day ingredients -

• 2 1/4 cups  of  plain flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1 cup light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups milk chocolate chips

1. Preheat your oven to 350 degrees. Whisk together the flour and baking soda and set aside.
   
   Combine the butter with both the granulated and brown sugar; beat until light and fluffy (this should be done with a blender for best results). Add to the mixture the salt, vanilla, and eggs. Beat until well mixed (about 1 minute).
   
   Add flour mixture, mix until just combined and stir in the chocolate chips.
   
   
2. Prepare your baking trays lined with parchment paper and drop heaping tablespoon-size balls of dough about 2 inches apart.
   
   
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
   
   Remove cookies from oven, and let them cool for 1 to 2 minutes. Transfer to a wire rack once cool and let them cool completely.
   
   Store your cookies in an airtight container at room temperature. They should last for  up to 1 week.
 

Make them crisp and crunchy...

You'll need the following list of every day ingredients -

• 1 cup plain flour
• 1 cup self-raising flour
• 1 cup caster sugar
• 1 cup milk chocolate chips
• 1 cup melted butter
• 1 egg, lightly beaten

1. Preheat your oven to 180 degrees.  Sift both the plain flour and self-raising flour into a bowl and add the sugar and chocolate chips.  Stir well to combine.
   
   
2. Thoroughly mix both the melted butter and beaten egg and pour into the flour mixture stir until just combined.
   
   
3. Prepare your baking trays lined with parchment paper and drop heaping tablespoon-size balls of dough about 2 inches apart. Bake for around 18-20 minutes or until the cookies spread slightly and are a light golden colour.
   
   
   Remove cookies from oven, and let them cool for 1 to 2 minutes. Transfer to a wire rack once cool and let them cool completely.
   
   Store your cookies in an airtight container at room temperature. They should last for  up to 1 week.

Enjoy!!

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