2 cups/300g plain flour
1 tsp Bicarbonate of soda/baking soda (not baking powder)
150g butter at room temperature
1 cup (200g) Brown sugar (Demerara)
1/2 cup (100g) Castor sugar
1 tsp vanilla essence
2 large eggs
200 gms chocolate chips/chocolate chunks (I used a mixture of dark and white chocolate)
1/4 cup Raisins(optional) OR 1 Cup chopped nuts (Hazelnuts, walnuts,pecans, brazilnuts or any of your choice).
1. Sift the flour along with baking soda. Reserve.
2. Cream butter and sugar, either by using a electric beater for around 3-4 minutes until fluffy. I do it using a wooden
spoon for sometime longer,to avoid washing up.
3. Add egg one by one to this butter-sugar mixture and beat well after adding each egg.whisk in vanilla.
4. Add the flour mixture and mix well using spoon. Dont overmix .
5. Add the chocolate chips and raisins OR nuts (if using) and mix until just combined.
6. Preheat the oven to 180 degrees Celsius And line 2 cookie sheets with baking paper.
7. Drop a tspful of the dough making sure to leave a distance of 2 inches after each drops so that the cookie can spread well in the oven. Dont have to flatten them as they will spread during baking.
8. Bake them for 12-14 minutes until they turn light golden colour. Leave them in the sheet for about 4 minutes before transferring them on to a wire rack to cool completely.
N.B: Dont attempt to take the cookie out of the sheet as soon as it comes out of oven, since it will be soft and will crumble. It will take few minutes to harden.
9. When they are cooled completely put them in an airtight container, but make sure they have really cooled, else the moisture escaped from the cookies will make them soaky.
Makes about 70 medium sized cookies.If you are using a tablespoonful of the dough, you will get around 3 dozen large cookies.