I love making dessert but rarely eat it.   I suppose after working around all of those wonderful ingredients which are then baked and  the desserts plated, that alone is enough!   However, I do love cookies (biscuits to me) particularly SOFT chocolate chip cookies.   I have researched and baked many versions and think I have finally found (for me at least) the perfect recipe.   Soft and flavourful with lots of qood quality chocolate.   What more could we wish for with a lovely cup of tea?   When making these cookies, please be sure to use the absolute best chocolate chips you can find, preferably semi-sweet .

Enjoy!

(8) TABLESPOONS UNSALTED BUTTER

1/3 CUP GRANULATED SUGAR

1/2 CUP BROWN SUGAR

(3) TABLESPOONS HONEY

(4) TEASPOONS VANILLA EXTRACT

1/2 TEASPOON ESPRESSO POWDER

3/4 TEASPOON SALT

(1) TABLESPOON CIDER VINEGAR

(2) LARGE EGGS

1/2 TEASPOON BAKING SODA

3/4 TEASPOON BAKING POWDER

(2) CUPS ALL PURPOSE FLOUR

(3)  CUPS SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES AND LIGHTLY GREASE OR LINE WITH PARCHMENT TWO BAKING SHEETS.

IN A LARGE BOWL, BEAT TOGETHER BUTTER, SUGARS, HONEY, VANILLA, ESPRESSO POWDER AND SALT UNTIL SMOOTH.   BEAT IN VINEGAR, EGGS, BAKING SODA AND BAKING POWDER UNTIL WELL INCORPORATED.   FOLD IN FLOUR AND CHOCOLATE CHIPS.   USING AN 1 1/2” ICECREAM SCOOP, DROP ONTO PREPARED BAKING SHEETS (EITHER LINED WITH BAKING PARCHMENT OR LIGHTLY SPRAYED WITH A NON-STOCK SPRAY).   FLATTEN SLIGHTLY WITH THE PALM OF YOUR HAND BEFORE BAKING.   MAKES  APPROXIMATELY (36) COOKIES.

THESE ARE BAKED IN A CONVENTION OVEN SO IF YOU ARE USING A STANDARD OVEN, WATCH THE COOKIES CLOSELY.   THEY NEED TO BE JUST LIGHTLY BROWNED.   THE LONGER LEFT IN THE OVEN, THE HARDER THEY WILL BECOME.

ONCE REMOVED FROM THE OVEN, LEAVE ON THE COOKIE TRAY FOR APPROXIMATELY (5) MINUTES BEFORE MOVING TO THE COOLING RACK.

THEY MAY BE STORED IN AN AIRTIGHT CONTAINER FOR UP TO (3) DAYS AT ROOM TEMPERATURE, APPROXIMATELY (1) WEEK IN THE REFRIGERATOR (IF THEY LAST THAT LONG) OR FROZEN UP TO ONE MONTH.   MAKE SURE TO PUT WAX PAPER BETWEEN LAYERS OF COOKIES BEFORE FREEZING.   ALLOW TO COME TO ROOM TEMPERATURE STILL IN THE CONTAINER WHEN YOU ARE READY TO EAT THEM.