A chocolate chip cookie recipe

I am quite a fan of Australian cook Bill Granger's books. His chocolate chip cookies are a family favourite. If you make a double batch you can freeze the raw cookie dough so you have some more of these heavenly treats at the ready when unexpected visitors arrive. You can cook the raw cookie dough from frozen at the temperature and cooking times stated below. 

Bill Granger's Chocolate Chip Cookies

125g unsalted butter, softened
1 1/4 cups tightly packed brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 cups plain (all purpose) flour
1/2 tsp baking powder
a pinch of salt
1 1/2 cups chocolate bits

Preheat the oven to 180 degrees C (350 degrees F).
Place butter and sugar in a bowl and beat until light and creamy.
Add vanilla and egg and stir to combine.
Stir in the sifted flour, baking powder and salt until just combined.
Fold through chocolate chips.
Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading.
Cook for approx. 15-20 minutes until they turn pale gold.
Allow to cook on the tray for 5 minutes before placing biscuits on a wire rack to cool.
Makes 16.

Bill Granger, Bills Sydney Food, Murdoch Books: Sydney, 2000, p. 111.

Patisserie Vaniyé and Rachel Carley Ceramics

I recently had the pleasure of meeting Sonia Haumonté from Patisserie Vaniyé. Her boutique patisserie in Parnell, Auckland, is exquisite. The refined, modernist creations produced at Vaniye are displayed in serried ranks in an elegant glass cabinet. Like works of art, it is hard to choose a favourite, though they also make petit fours if you prefer more than one! Sonia was working on her new offerings for the festive season and had a photo shoot with some Rachel Carley Ceramics including large oval scalloped platters and sunray plates in golden syrup glaze. When I visited the boutique I had a beautiful grenada cake with coffee. I recommend a visit as soon as possible. In addition to marvellous patisserie, friends who live nearby applaud their baguettes as being without comparison.Buche de Noel “Grand Cru” (Dark chocolate mousse with layered chocolate almond sponge) by Patisserie Vaniyé

Fraicheur (Strawberry and pistachio tart) by Patisserie Vaniyé