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Ingredients
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- 1
Cream butter and both sugars until fluffy.
- 2
Add eggs and vanilla, mix well.
- 3
Sift and fold in flour, baking soda and salt.
- 4
Fold in chocolate chips.
- 5
Scoop 40-50 g balls onto lined trays. Space well.
- 6
Refrigerate 30 min (optional, improves texture).
- 7
Bake 10-12 min at 175°C. Centres should look slightly underdone.
- 8
Cool on tray 5 min, then transfer to rack.
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Per 100g
Allergens
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