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Lancewood Choc Chip Cookies
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Lancewood Choc Chip Cookies

Ingredients

180 g butter , softened
160 ml white sugar
160 ml light brown sugar
1 large egg
5 ml vanilla essence
625 ml cake flour
2.5 ml bicarbonate of soda
2.5 ml salt
125 ml LANCEWOOD® Sour Cream
375 ml chocolate chips

Method

Preheat the oven to 180°C. Line 2 baking sheets with baking paper.

Beat the butter, white and brown sugar together until just combined. Add the egg and vanilla essence and mix well.

In a separate bowl, mix the flour, bicarbonate of soda and salt together. Add to the butter mixture along with the sour cream and chocolate chips and mix to form a soft dough. If the dough is too soft to handle refrigerate for 30 minutes to firm up.

Roll into small balls and place 3 cm apart on the prepared baking sheet. Flatten each ball slightly with a fork.

Bake for 10 – 15 minutes until golden brown. Transfer to a cooling rack and leave to cool. Store in an airtight container.

HINTS & TIPS:
Cover the dough with cling film and refrigerate until needed.

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