These homemade chocolate chip cookies are golden on the outside, soft inside, and made extra rich with the freshness of Zenag eggs – perfect for sharing with family.

Ingredients

• 2 Large Zenag eggs
• 2 ¼ cups (280 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar
• ¾ cup (150 g) white sugar
• 2 tsp vanilla essence
• 2 cups (350 g) chocolate chip

Method

1. In a bowl, mix flour, baking soda, and salt. Set aside.
2. In another large bowl, beat butter, brown sugar, and white sugar until creamy.
3. Add Zenag eggs one at a time, beating well after each. Mix in vanilla essence.
4. Gradually add the dry mixture into the wet mixture, stirring until combined.
5. Fold in chocolate chips (save some to sprinkle on top).
6. Scoop dough (about 1 tablespoon each) onto a greased baking tray, leaving space between cookies.
7. Bake for 10–12 minutes, or until golden brown around edges but soft in the center.
8. Let cool for a few minutes before transferring to a wire rack.