Dark & Milk Chocolate Chip Cookies

Directions

Preheat oven to 160°C.

Line 2 baking trays with non-stick paper.

Beat 150g softened butter, ½ cup caster sugar, ½ cup brown sugar and 1 teaspoon vanilla extract for 1 to 2 minutes or until smooth and well combined.

Beat in 1 egg.

Stir in 1 ¾ cups plain flour in two batches.

Stir in ½ cup dark choc bits and ½ cup milk choc bits until evenly distributed.

Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.

Bake for 15 to 18 minutes or until light golden and cooked.

Transfer to a wire rack to cool.

Store in an airtight container for up to 1 week.