soft cookies

Ingredients 
2 1/4 cup of all purpose flour  
1/2 tsp of baking soda  
1 cup of butter, softened  
1/2 cup of castor sugar  
1 cup packed brown sugar  
2 tsp vanilla extract  
2 large eggs  
2 cups of semisweet/milk chocolate chips  
1 tsp salt


Instructions  
1) Heat the oven to 180'c and line a baking tray with baking paper. If you don't have any baking papers, you can just butter up regular A4 papers 

2) In a bowl, whisk together flour and baking soda
3) Combine both sugars and butter into an electronic mixing bowl and mix on medium speed until light and fluffy  
4) Reduce speed and add in salt, eggs and vanilla extract for about a minute  
5) Add flour, cup by cup, not all at once. And when its well mixed, stir in the chips by hand

As you can see, I just greased regular A4s with butter

6) Now since these are soft cookies, its best that they are big in size. Place heaping TABLESPOON sized dough onto the baking paper. Make sure the space between each dough balls all approximately 1.5-2 inch apart. If they're too far apart, they'll be too flatten out. But if they're too close, they'll stick to one another
7) Bake in the oven for 8-10 minutes until the edges are brown but the centres are still soft. Leave to cool on the tray for 10 minutes before transferring onto a cooling rack

8) Wait until they are cooled completely before drizzling the Chocolate Ganache. I just used the leftover from the Mud Cake I made earlier. Click on the links for the recipe