Marsha's perfect chocolate chip cookies
38 min
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.
5 people made this
Ingredients
Makes: 18 cookies
- 110g unsalted butter
- 110g light brown sugar
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 220g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 150g chocolate chips
Method
Prep:25min ›
Cook:13min ›
Ready in:38min
- Preheat oven to 180 C / Gas 4. Line two baking trays with baking parchment.
- Place the butter in a microwave safe bowl and heat for 30 to 45 seconds (full power) or until it’s almost completely melted but has a few soft pieces left. Transfer to a stand mixer (or a large mixing bowl with a hand mixer), and beat together with sugars and vanilla extract for 1 minute. Add the egg and mix well.
- In a large mixing bowl, mix together the flour, bicarb, cornflour, and salt. Gradually add the dry ingredients to the butter and eggs. Beat until just combined or until a soft dough forms. Fold in the chocolate chips with a spatula. Roll the dough into 60g balls, and place on the prepared baking mats allowing plenty of room for spread.
- Bake for 11 to 13 minutes or until the edges start to brown. Remove from the oven then leave for about 5 minutes before transferring to a wire rack to cool.
Making ahead?
You can either bake the cookie dough straight away following on from step 3, or you can chill for 3 hours and bake, or store in the refrigerator for up to 5 days or freeze it.
