200gramschopped, good quality chocolate (I use dark chocolate but you can use milk, white or even a combination)
Instructions
Stir together flour & baking soda
Beat butter and sugars together until fluffy (about 5 minutes). Add eggs one at a time and beat for another minute or 2 after adding each egg. Beat in vanilla.
Slow the mixer to the lowest speed and add dry ingredients. Stir in chocolate.
Chill the dough for at least 30 minutes and then shape into balls and flatten slightly with a fork.
Bake at 180°C/350°F for 12-15 minutes, checking after 10 minutes. Once golden, let the cookies sit on the baking tray for 5-10 minutes before moving to a cooling rack.
Store in an airtight container for 10 days. Cookies will also freeze well.
You may also freeze the cookie dough. Just defrost in the fridge overnight and then bake.