Makes 5 dozen, Subway-size cookies.
- 340 grams butter, softened (or 1 1/2 cups)
- 1 1/4 cups brown sugar
- 1 1/4 cups white sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/4 cups flour
- 1 king-size block of Whittaker's White Macadamia chocolate (250g), chopped into pieces (or some equivalent in your land)
- Preheat oven to 190 degrees Celsius (375F).
- Beat butter, sugars, vanilla and eggs together with an electric mixer.
- Sprinkle baking soda and salt over mixture, ensuring there are no lumps as you do (I just crush the powder in my hands off of the measuring spoon).
- Gradually add flour and beat until smooth (starting on a low setting, increasing as flour is blended).
- Cook tray/s in the middle of the oven for 8-10 minutes. Some cookies should be just browning around the edges, and all cookies will be puffed up.
- Allow to cool on trays for 2 minutes before removing to finish cooling on a wire rack, where they will be cool enough not to fall through the gaps, but soft enough still to sink perfectly to become thinner, chewier cookies.