Ingredients
- butter, ½ lb / 225 g / 1 cup; softened2 stick
- granulated white sugar, 180 ml3/4 cup
- packed brown sugar, 180 ml; packed3/4 cup
- vanilla extract1/4 tsp
- eggs, standard, 100 g2
- all-purpose flour, 600 ml / 290 g2 1/4 cup
- baking soda1 tsp
- salt1 tsp
- dry ground lemon or orange peel, dry ground; or orange peel; optional1 tsp
- semi-sweet chocolate morsels / chips, 480 ml / 12 oz2 cup
- chopped nuts, such as groundnuts, 150 g; optional5 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Preheat oven to (), or () if you want chewy cookies.
Cream butter, granulated sugar, and brown sugar in a large mixer bowl.
Add eggs one at a time, beating until fully incorporated.
Add vanilla extract and beat in.
In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture.
Stir in chocolate morsels (chips), and nuts if using.
Drop dough by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.
