Cookie Issues

Dear Australia,

We have to talk. I'm really liking the time we're spending together, but there is something missing. It's about...your bakeries. What you're trying to pass off as chocolate chip cookies are a lie to the good people of Oz and are really just dry, oversized biscuits with flecks of fake chocolate in them. Here's what you should do...

Put into a mixer:
1 cup butter cut into chunks  (225 grams)
3/4 cup white sugar (170 grams)
3/4 cup brown sugar (150 grams)
1 tsp vanilla (5 grams, not the fake stuff!)

While the above is creaming together, mix in a separate bowl:
2 1/4 cups all purpose flour (280 grams)
1 tsp baking soda (4.5 grams)
1 tsp salt (5 grams)

Once the butter mixture in your mixer is creamy (and you can see NO flecks of unmixed butter), put the mixer on low and start adding your flour mixture a little bit at a time. About half way through pouring the flour mix in, add two eggs to the mixer, then pour in the rest of your dry mix. Mix until you're sure this is all the same consistency.

While the mixer is still on low toss in 1 1/4 cups (200 gram pack) of dark chocolate chips. The better the quality the better the cookies.

Place 2 tbsp piles of dough (don't make them perfect for goodness sakes) in rows on a baking sheet with room for each cookie to expand. Bake at 375˚F (190˚C) for 10 minutes. Baking time will very with each oven and with how 'well done' you like your cookies.

There are going to be a lot of Americans (my relatives) thinking, "Why on Earth are you showing such an easy/well-known recipe?" Well, because. Australia can't seem to get it right!

Tomorrow's post: DIY Antler Jewelry Holder