Helena’s chocolate chip cookies | Good Food

Whisk the butter over ice slightly to help it cool. This will take about 3-4 mins. You’re looking for it to turn into the texture of a slightly loose cream cheese icing. Once creamy, but not fully solid, scrape it into the bowl of a stand mixer with both sugars. You can use an electric whisk, if you prefer, but if you have a stand mixer, use it. Once creamy, whisk in the eggs and vanilla, leaving it to whip for a good 8 mins, until it’s thick and creamy.