Keep the butter out of the refrigerator for 10-20 minutes depending on the weather where you live. It should be enough to make a dent if you press your finger in it, no too soft, not hard.
Keeps the eggs out to reach room temperature.
Line the baking tray with baking paper or butter paper / tracing sheets. You do not need to oil it.
Preheat the over to 18 degree Celsius just before you start the process below.
Cream the butter and sugar together till you notice a slight colour change. start with a low speed on your electric mixer and then increase to medium for 2 minutes.
Add the eggs at room temperature to the mixture and beat them in till it becomes a smooth mixture. Do not overbeat.
Add vanilla essence
Add buttermilk/ whey / vinegar / apple cider vinegar
Sift the flour, baking soda and baking powder into the above mixture 3-4 spoonfuls at a time. This makes sure that we slowly incorporate all the flour without it flying out into your face and also without overbeating the mixture.
Throw in 60 gms (or more) chocolate chips and mix it up with a spoon.
You will notice that the mixture becomes dense and sticks to the beating paddles like a roti dough. Touch it – it will be softer than a roti dough of course because it has so much butter in it.
Take out the dough and spoon it in rough walnut sized balls onto the baking sheet. Keep a distance of 2 inches between each ball to give it space to spread out and not stick to each other.
take 3-4 chocolate chips and lightly stick them onto the dough balls. Don’t press them in too much, just enough so that they don’t fall.
Bake for 15-20 minutes at 180 degree celcius.
Remove them as soon as the bottom of the cookie starts turning golden brown.
Let them rest of the cookie sheet for 5 minutes before removing as they are still soft.
Remove them after 5 minutes with the help of a flat turner and let them cook on a wire rack.