Dark and Milk Chocolate Chip Cookies - butter

Method

• Preheat oven to 160C.
• Line 2 baking trays with non-stick paper.
• Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 teaspoon vanilla extract for 1 to 2 minutes or until smooth and well combined.
• Beat in 1 egg.
• Stir in 1 3/4 cups plain flour in two batches.
• Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed.
• Spoon tablespoonfuls of the mixture into balls and place on the lined trays.
• Press down slightly.
• Bake for 15 to 18 minutes or until light golden and cooked.
• Transfer to a wire rack to cool.
• Store in an airtight container for up to 1 week.