*******Bowie Strings*********

Choc-Chip Cookies

Method

1. Preheat oven to 160°C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
2. 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.
3. Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

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