Wednesday 1 May 2024

Chocolate Chip Cookies


Plain flour - 280 g / 2 + 1/4 cups
Baking soda - 1 tsp
Cornflour - 1 + 1/2 tsp
Salt - 1/2 tsp
Unsalted butter - 170 g / 3/4 cups (melted & cooled for 5 minutes before use)
Light/dark brown sugar - 150 g / 3/4 cups
Granulated sugar - 100 g / 1/2 cups
Large egg - 1
Egg yolk - 1 
Vanilla extract - 2 tsp
Chocolate chips - 220 g / 1 + 1/4 cups

Chocolate Chip Cookies

  1. Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. 
  3. Pour the wet mix into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
  4. Cover the dough tightly with cling film and chill in the refrigerator for at least 2–3 hours or up to 3 days. 
  5. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  6. Preheat oven to 160°C (325°F). Line large baking sheets with parchment paper. Set aside.
  7. Take the dough and roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet. 
  8. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
  9. Cookies stay fresh covered at room temperature for up to 1 week.

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