‘Instant’ Chocolate Chip Cookies

• In the bowl of a stand mixer, cream together the butter and sugars, until very light and fluffy.
• In the meantime, measure the flours, baking soda, baking powder and salt into a bowl.
• Use a whisk to ’sift’ the ingredients and stir everything together, then set aside.
• Turn off the stand mixer, and add the eggs and vanilla.
• Beat until well incorporated, then scrape down the sides of the bowl.
• Sprinkle the dry ingredients into the stand mixer, and stir on low speed until just incorporated.
• Add the chocolate chips, and stir again until evenly distributed.
• Wrap the dough in cling film, and leave to mature in the fridge for 24-48 hours.
• Weigh out 50g pieces of cookie dough (about the size of a ping pong ball), and roll into balls.

For immediate baking:

• Preheat the oven to 170°C/150°C fan.
• Place the cookie dough balls on a lined baking tray, leaving plenty of room for them to spread.
• Bake for approximately 15 minutes, until golden on the edges, and still soft in the middle.
• Leave the baking sheet to cool on a wire rack for 10 minutes before you attempt to remove the cookies.
• Once completely cool, store in an airtight container.

Storing for ‘instant’ cookies at a later time:

• Pack the the dough balls tightly together, but not touching, in a freezer safe container.
• Place into the freezer until completely frozen.
• Once the dough balls are frozen, they can be transferred into a freezer bag, as they will no longer stick together.
• To bake, preheat the oven to 180°C.
• Place the dough balls on a baking sheet, with plenty of space between them.
• Bake for approximately 18 minutes, until golden on the edges, and still soft in the middle.
• Leave the baking sheet to cool on a wire rack for 10 minutes before you attempt to remove the cookies.
• Once completely cool, store in an airtight container.