Add the dry ingredients together (Bowl A) and mix.
Add the wet ingredients together (Bowl B) in a separate mixing bowl and beat well.
Add the dry ingredients into the wet ingredients, a half at a time. Mix together by folding. Don't mix too vigorously as this will produce tougher cookies.
Add the chocolate chips into the dough and mix together.
Transfer the dough into a clean plastic bag or air-tight container and refrigerate for 24-72 hours.
Preheat oven to 160C
Line a baking tray with baking/parchment paper.
Remove the dough from the fridge and measure out balls of dough with a teaspoon. Roll these roughly between your fingers and place onto the baking sheet. Roughly shape them to be tall rather than flat pieces of dough.
Bake at 160C for 11-13 mins until fully baked through and golden brown. If your oven has variations in temperature, rotate the baking tray half way through to evenly bake the cookies.
When done, let the cookies cool on the tray for 10 mins before transferring to a wire rack to cool completely.
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