Toll House Chocolate Chip Cookies

This is my version of the famous chocolate chip cookies, I have used both milk and white nestle chocolate chips in keeping with the orginal recipe.  

For an added taste flavor  I have added the zest of 1 whole orange.  Although not the original recipe it still is a great tasting cookie.

180g (6 1/2 oz) unsalted butter

180g (6 1/2 oz) soft light brown sugar

180g (6 1/2 oz) caster sugar (super fine sugar)

Zest of one large orange

2 large eggs

300g (10 1/2 oz) plain flour (all purpose flour)

1 teaspoon baking powder

300g (10 1/2 oz) milk chocolate chips

210g (7 1/2 oz) white chocolate chips

1.  Prepare 3 baking trays by greasing or line with baking paper.

2.  In a mixing bowl add the butter, caster sugar, brown sugar and orange zest, beat with an electric mixer on medium speed until light and fluffy about  5 minutes.

3.  Add the eggs one at a time and mix well between each addition.

4.  Add the sifted flour and baking powder to the egg mixture, mix well using a wooden spoon.

5.  Stir in the milk and white chocolate chips until well combined.

6. Form about 30 balls from the dough.   I weigh out the dough so that each ball is about 40-44g (1.4 oz) place on the prepared trays, allow room for spreading.  Using the back of a fork press down to flatten the balls.

7.  Bake in the preheated oven for 15 - 20 minutes or until the cookies are firm to the touch and golden brown around the edges..

8.  Remove from oven and allow to cool on the tray for a few minutes before cooling completely on a wire rack.