CHRISSIE SWAN: 'The only choc chip cookie recipe you'll ever need.'

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We made these in lockdown. My daughter started a little business where we'd walk to a local café and sell them for $2 a pop. They sold out in minutes, and for good reason.

Eventually, the duties of the baking business, much like looking after her bunnies, fell to me, and now I can bake these with my eyes closed.

The recipe makes about 20, after accounting for a little sampling while shaping.

Serves: About 20 cookies

Prep: 20 minutes

Cook:

Watch: Chrissie Swan shares her spaghetti bolognese recipe. Post continues after video.

Ingredients:

• 300 g salted butter, melted

• 100 g caster sugar

• 150 g brown sugar

• 1 tablespoon vanilla bean paste

• 2 eggs

• 600 g (4 cups) plain flour

• 1 ½ teaspoons bicarbonate of soda

• 400 g chocolate chips of your choice (can use a mix of dark, milk, white or caramilk or the full 400 g of one kind)

Optional (add one of the following):

• 200 g chopped toasted macadamia nuts or crushed peanuts

Method:

Preheat the oven to 160°C fan-forced. Line two baking trays with baking paper.

Beat the butter, sugars and vanilla bean paste together until smooth using a whisk, electric hand beaters or a stand mixer. Add the eggs and continue to mix until combined.

Sift in the flour and bicarbonate of soda and add the choc chips and nuts (if using). Mix by hand until a dough forms.

Take a ¼ cup measure and squish a ball of dough into it until the cup is full (roughly 85 g). Roll the dough into balls, then squash them out onto the baking trays.

Bake for 16–18 minutes or until they look the way you like them – a bit crisper or still a bit gooey and soft. Allow to cool on the trays or eat them while still warm.

The Shortcut Queen by Chrissie Swan is now available for purchase here.

The Shortcut Queen by Chrissie Swan. Image: Supplied.

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Feature image: Supplied.