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Line a work surface with plastic wrap
Fit the Knife Blade
Add brown sugar, butter, caster sugar, salt, baking powder, flour and egg into the appliance bowl
Select the Mix preset
Transfer the dough into a clean bowl
Add dark chocolate chips and stir to combine
Wrap the dough with plastic wrap and shape into a log
Chill in the fridge for 1 hour.
Preheat the oven to 180ºC
Line a baking tray with parchment paper
Cut the chilled dough into 1 cm thick slices
Place the dough slices on the baking tray and space them apart evenly
Bake for 15 minutes at 180ºC
Remove from the oven and let cool.
Serve.
Substitutions:
Brown sugar can be replaced with caster sugar
Caster sugar can be replaced with golden caster sugar
Dark chocolate can be replaced with milk chocolate
You can freeze the cookie dough for up to 6 weeks and for even faster cookies freeze in portions. To cook from frozen use the same temperature but cook for an extra 3-5 minutes.
Line a work surface with plastic wrap
Fit the Knife Blade
Add brown sugar, butter, caster sugar, salt, baking powder, flour and egg into the appliance bowl
Select the Mix preset
Transfer the dough into a clean bowl
Add dark chocolate chips and stir to combine
Wrap the dough with plastic wrap and shape into a log
Chill in the fridge for 1 hour.
Preheat the oven to 180ºC
Line a baking tray with parchment paper
Cut the chilled dough into 1 cm thick slices
Place the dough slices on the baking tray and space them apart evenly
Bake for 15 minutes at 180ºC
Remove from the oven and let cool.
Serve.
Substitutions:
Brown sugar can be replaced with caster sugar
Caster sugar can be replaced with golden caster sugar
Dark chocolate can be replaced with milk chocolate