230g cold butter, cubed
160g caster sugar
160g brown sugar
200g self-raising flour
300g plain flour
¼ tsp salt
¼ tsp bicarbonate of soda
2 tsp baking powder
2 cold eggs
400g chocolate chips (we’ve used equal parts milk and white chocolate chips)
Lightly salted caramel macadamia gelati
Whisk the cold butter for 20 seconds. Add the sugars until just combined.
Add the choc chips, give it a quick beat with an electric mixer, then add in dry ingredients, mix until just combined.
Beat the eggs in until it all comes together.
Roll into balls of desired size (about 120g or smaller).
Freeze until really frozen, 2 hrs at least, best overnight.
Bake in a 160° for 17 minutes, allow to cool a little on the tray.