Chocolate Chip Cookies


  • 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)


  1. In a large bowl whisk the flour, salt, bicarbonate and cornflour then set aside.
  2. 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.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour and beat until just incorporated.
  4. Fold in the chocolate chips.
  5. Cover the bowl tightly with cling film and refrigerate for 6 hours.
  6. When you’re ready to bake, preheat oven to 190°C. Line 2 baking sheets with greaseproof paper.
  7. 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.
  8. 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.


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