For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, baking soda and salt.
In a separate bowl, beat together the butter and sugar until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together. Finally, add the blueberries and choc chips and give the mix another beat until mixed through and the dough is clumping.
Pull the dough together with your hands then take approximately 1.5 to 2 tablespoons full of mixture, roll into a ball and place on a baking sheet 2 inches apart (or you can use a mini ice cream scoop and just scoop it onto the baking trays). Once you have filled a tray lay a sheet of baking paper over the top and use a second baking tray to press down all over to flatten the cookie out to about 5-6mm thick.
Bake for 6 minutes. Sprinkle with a little extra caster sugar, turn the trays and bake for a further 6 minutes. Make sure they are nice and golden around the edges – this gives lots of extra flavour.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
A couple of regular cookie trays
A small cookie scoop
I find a stand mixer easiest but a handheld beater will work too
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.