2 1/4 cups plain flour
1 teaspoon baking soda
220 grams salted butter (room temperature)
3/4 cup raw sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs (room temperature)
275 grams chocolate (mix of milk, white and dark), chopped
Preheat the oven to 180°C.
Line four oven trays with baking paper.
Sift flour, baking soda and salt into a bowl and set aside.
Cream butter, sugar and vanilla for a few minutes in your mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate.
Drop by rounded tablespoon onto baking sheets, leaving plenty of space in between to allow for expansion.
Bake for 15-18 minutes until golden brown (the more golden they are, the crunchier they will be).
Cool on trays.