INGREDIENTS
- Kerrygold Pure Irish Butter 200g
- Caster Sugar 260g
- Egg 2pcs
- Cake Flour 330g
- Baking Soda 8g
- Beryl’s Bittersweet Chocolate Chip 62% 350g
- Maldon Sea Salt Flakes as garnish
METHOD
- Beat the butter and sugar together around 8 minutes or until it gets fluffy.
- Add in the egg one at a time and mix well.
- Add in the baking soda and the cake flour. Mix well.
- Lastly, add in the Beryl’s Bittersweet Chocolate Chips 62% into the cookie dough (Put the chips in the chiller before mixing into the dough).
- Mould the dough into approximately 8g size.
- Brush water on the surface of the cookie dough and sprinkle sea salt on top.
- Bake at 160C for 18 minutes or till golden brown.
