- 315g plain flour
- 1 teapsoon of salt
- 1 teaspoon bicarbonate of soda
- 1 1/2 teaspoon cornflour
- 230g unsalted butter, soft but cool
- 220g of dark brown sugar
- 120g granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 415g plain chocolate chips (I’m using a mix of milk and white)
- In a large bowl whisk the flour, salt, bicarbonate and cornflour then set aside.
- In another large bowl, beat the butter and sugar together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour and beat until just incorporated.
- Fold in the chocolate chips.
- Cover the bowl tightly with cling film and refrigerate for 6 hours.
- When you’re ready to bake, preheat oven to 190°C. Line 2 baking sheets with greaseproof paper.
- Use an ice cream scoop to scoop out dough in 2-tablespoon size balls, using your hands to shape the dough into perfect balls and place them on the trays about 1 inch apart. Bake for 12 to 14 minutes. Rotate the pans once during baking, until the edges are golden brown and the tops just start to darken.
- Remove the trays from the oven and cool on a wire rack for 5 minutes. Then transfer cookies to rack to cool completely or eat them whilst warm.
Original recipe from Baked: New Frontiers in Baking.