Is there anything better than a fresh out of the oven Chocolate Chip Cookie, that’s crisp on the outside, soft in the middle and loaded with gooey chocolate chunks? It’s one of my favourite treats. This recipe produces golden brown cookies that just about melt-in-your-mouth. These chunky cookies require minimum effort for the reward, so give them a go.
Obviously there are so many variations of cookies these days, but the old classic chocolate chip is still one of the best. You’ll find these cookies produce a nice buttery dough that blends perfectly with milk chocolate chips. Of course, you could add whatever chips you prefer, white, dark, even butterscotch!
Just be sure to enjoy a few straight out of the oven with a cold glass of milk.
Chocolate Chip Cookies
Makes approximately 16 large cookies
115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup caster sugar
1 teaspoon vanilla extract
1 large egg
1 and 1/4 cup plain flour
1/2 teaspoon baking soda
1 teaspoon cornflour
3/4 cup chocolate chips
Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until creamy. Add the egg and the vanilla and beat until combined. Add the sifted flour, baking soda and cornflour and stir using a wooden spoon. Add the chocolate chips and mix through. Refrigerate dough for at least 30 minutes.
Preheat the oven to 180 degrees. Roll teaspoons of the mixture into balls and place on the baking trays, leaving room for the cookies to flatten out. Place in oven for 10 minutes or until golden brown on the edges and still soft and gooey in the middle.