I have been looking for the perfect chocolate chip cookie recipe for a while now, and I can finally say the search is over. I used to make either flat, greasy cookies, or puffy, cakey cookies – I don’t like either of them! I grew fed up of following recipes I came across, and decided to just throw some ingredients together on my own. I’m so glad I did, the results of this recipe is everything I want a chocolate chip cookie to be! They are thick, with crisp tops and edges, soft, chewy centres, and loaded with chocolate chips. I absolutely love them! You have got to give these a try.
On to the ingredients and method…
Perfect Chocolate Chip Cookies
- 1 and 3/4 cups plain flour 218g
- 1 teaspoon baking soda
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, melted
- 1/2 cup light brown sugar 100g
- 1/2 cup granulated sugar 100g
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips 180g
Preheat the oven to 350F/176C. Line baking tray with a silicone mat, or parchment paper.
In a medium bowl, combine the flour, baking soda, cornflour, and salt. Set aside.
In a large bowl, beat together the butter, sugars, and vanilla for one minute. Add the egg and mix well. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips with a spatula.
Now, you can either bake the dough straight away, chill for 3 hours then bake, store in the fridge for up to 5 days, or freeze it.
To bake now, roll the dough into 2oz balls, and place on the prepared baking tray, leaving about two inches between them. Bake for 11 minutes until the edges slightly brown. Leave to cool for 5 minutes before transferring them to a wire rack.
Just look how thick they are! Crispy tops, and soft, chewy centres… Perfection.