There are few snacks more delectable than a chocolate chip cookie crafted to be perfectly soft, plump and chewy. This recipe has been crafted specifically to help you achieve these perfect results every single time.
Ingredients
- 160g unsalted butter (softened to room temperature)
- 140 grams dark brown sugar
- 50g granulated sugar
- 1 large egg (room temperature)
- 1 ½ teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- 200g semisweet chocolate chips (some extra if you prefer to add as topping)
Preparation
Step 1: Place the butter, brown sugar, and sugar together into a large mixing bowl. Using a paddle attachment on a hand-held mixer or stand mixer, or with a wooden spoon, mix the contents of the bowl until you end up with a creamy mixture. Do take care not to mix it too much to avoid the mixture from getting light and fluffy.
Step 2: Add the eggs and vanilla extract to the mixture and beat it until the contents are evenly combined.
Step 3: In a separate bowl, mix together the flour, cornstarch, baking soda, and salt.
Step 4: Using your mixer at low speed or by hand, using a rubber spatula, slowly mix in the contents of the dry mixture with the wet mixture you prepared earlier until everything is evenly mixed. At this point you can add the chocolate chips to the mixture, continuing to mix it at a slow speed until the chips are evenly distributed into the mixture.
Step 5: Tightly cover your prepared dough with plastic wrap and place it into the refrigerator, letting it cool for a day or two.
Step 6: Once ready to bake, remove the dough from the refrigerator and let it sit for about 10 minutes. Use this time to prepare two baking trays by lining them with parchment paper
Step 7: Preheat the oven to 350°F. While this is happening, take about 60gms (approximately 1½ tablespoons) of dough at a time, rolling them into balls and placing them evenly spaced on each of the two prepared baking trays.
Step 8: Bake the cookies, preferably one batch at a time, for 10 to 13 minutes each, watching for when the cookies are puffed and just about golden brown at the edges.
Step 9: Remove from the oven when ready and let them cool on the baking sheet for about 5 minutes. They should deflate slightly as they cool. If you prefer, you can add a further few chocolate chips on top of the cookies while they are still fresh out of the oven.
Step 10: Once cooled they are ready to eat. They can be stored in an airtight container for about a week.