Bill himself recommends making a double batch of dough and freezing half for a later bake. I do this with success and it simplifies Sunday afternoon baking. Bills recipe states it makes 16 in one batch but I tend to make smaller ones and can get a batch of 24 out. I also use a cooler oven temp – around 160 degrees as my oven can get hot. In regards to the choc chips, I like to use a blend of both white and milk chocolate. I have also used the caramel bits available now with success.
Recipe comes from Sydney Food by Bill Granger (2000)
125g unsalted butter (softened in the microwave)
1 1/4 cups brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 cups plain flour
1/2 tsp baking powder
pinch of salt
1 1/2 cups chocolate bits
Preheat the oven to 180 degrees (350 F). Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and egg, and stir to combine. Stir in sifted flour, baking powder and salt. Fold through the chocolate bits.
Place spoonfuls of cookie mixture on a greased and lined tray, allowing room for spreading. Cook for 15-20 minutes, until they turn pale gold. Allow to cool on trays for 5 mins and then cool on wire rack.