Perfect Chocolate Chip Cookies


Today I baked up some of my favourite chocolate chip cookies. 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.

Yield: 18 cookies


  • 1 3/4 cups (218g) plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornflour
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 100g chocolate chips


  1. Preheat oven to 350F/176C. Line baking sheets with parchment paper or baking mats, set aside.
  2. Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until it’s almost completely melted but has a few soft pieces left.
  3. In a large mixing bowl, whisk together flour, baking soda, cornflour, and salt.
  4. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute. Add the egg and mix well. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms.
  5. Fold in the chocolate chips with a spatula. Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it.
  6. Roll the dough into 2oz balls, and place on the prepared baking mats. Bake for 11 – 13 minutes until the edges start to brown. Leave for about 5 minutes before transferring them to a wire rack.




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