Perfect Chocolate Chip Cookies
from Emily (who loves food)
Nothing beats the end of a hard week of uni work like a cookie.
Not a skinny cookie – a buttery, chocolately, crispy-edged, chewy-middled piece of heaven.
Usually, I lend my hand to more exotic cookies – stuffed with marshmallows, or candy, and delightfully different to the ones you see in the supermarket. Sometimes though, it’s good to stick with the tried and true:
Good ‘ol chocolate chippies.
And these ones are pretty fantastic.
They wont spread into huge flat discs, but you don’t have to chill the dough either. They’ve got slightly crisp edges, and soft, chewy interiors – and just enough chocolate chips to still let that vanilla cookie taste sing through.
Honestly, I pulled them out of the oven, and they looked like cookies out of a movie. Pillowy, slightly cracked on top and just screaming to be eaten.
Plus, there’s not a HUGE amount of butter. So you can have two, right?
Perfect Chocolate Chip Cookies – Makes roughly 18-20 cookies.
Prep time: 10 mins Cook time: 10 mins
- 85g unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar (or vanilla sugar, if you have it)
- 1 egg
- 2 tsp vanilla essence
- 2 cups flour
- 2 tsp cornflour (cornstarch)
- 1 tsp baking soda
- 1 cup dark (bittersweet) chocolate chips
Preheat the oven to 180C, and line a baking tray with non-stick baking paper/parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy (about 3mins). Add the egg, and beat for a further 2mins then add the vanilla, and beat until combined.
Sift in the flour, cornflour and baking soda, and stir to combine (the mixture will be very stiff, so roll up your sleeves!)
Add the chocolate chips.
Place rounded tablespoon sized balls of the dough about 3cm apart on the cookie sheet, then bake in the oven for 8-10 mins (but no longer!) – you want the edges slightly browned, but still soft to the touch.
Allow to cool before you eat them. If you can.