Choc Chip Cookies
Ingredients:
250g (1 cup) cold butter, cubed (room temp is better but I’ve done this with cold butter and it works fine too, just needs more elbow grease if you aren’t using a mixer)
200g (1 cup) soft brown sugar
125g (½ cup) caster sugar
2 large eggs
450g (3 cups) plain flour
1 teaspoon cornflour
1 teaspoon baking soda
1 teaspoon salt
350-400g (2 cups) chocolate chips + extra for top of cookies - a mix of high quality dark chocolate (70%) + milk chocolate (40%), roughly chopped
Flaky salt, to finish
Notes:
I like to make a double batch and freeze the cookie dough balls, so whenever you want to bake one off, you can.
I have used 1 1/2 caster sugar when I don’t have brown sugar, however the mix of two sugars gives a wonderful ‘not too sweet’ flavour and chewy texture.
Adding nuts or spreads to these cookies also works a treat - options are endless!
Directions:
Line a tray with baking paper.
In a large mixing bowl, using an electric whisk, stand mixer or wooden spoon, cream together cubed butter, brown sugar, and caster sugar for 4 minutes or until creamy (light pale yellow in colour).
Add eggs, one at a time, mixing well after each one.
Using a spatula, stir in flour, corn flour, baking soda, and salt. Mix until just combined to avoid overmixing. Dough should still be chunky and crumbly. Stir in chocolate chips.
Separate dough into large balls (2-3 tbsp per ball) and place on the prepared baking tray. Place extra choc chunks on each ball.
Now time to mature the cookies: This intensifies the flavour and gives it a great texture. Place in the freezer for 30 minutes or overnight (or however long you can wait! Once frozen, place into a zip lock bag for easy access).
When ready to bake, preheat the oven to 210°C convection heat/190°C fan-force.
Place dough balls 5cm apart on the lined tray and bake for 9-12 minutes or until just golden brown on the edges and set on the top. Remove from the oven, sprinkle with flaky salt and allow to cool for 10 mins on the tray. This allows the cookies to set/firm up as they will still be soft when they come out of the oven. Their cooled texture is soft, chewy and wondrously moorish.