These chocolate chip cookies are soft, chewy in the middle and slightly crispy at the edges.
- 125 grams Butter softened
- 100 grams Brown sugar
- 55 grams Caster sugar
- 1 number Large egg (58 grams)
- 185 grams Plain flour
- 1 1/2 teaspoons Cornflour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1 cup Semi sweet chocolate chips
- 1 pinch Salt
- Preheat oven at 160 °C for 10 minutes.
- Mix together plain flour, cornflour, baking powder, baking soda, and salt, sift it and Keep aside.
- Beat butter, brown sugar and caster sugar in a bowl with an electric mixer until light and fluffy. Add egg and vanilla extract, beat until combined. Stir in sifted flour, cornflour, baking powder, baking soda and salt mixture. Add chocolate chips, mix well.
- Cover the bowl with a plastic wrap and chill for at least 2 hours but not more than 6 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
- Drop level 1 1/2 tablespoons of mixture about 5 cm apart on baking paper-lined oven trays. Press a few extra chocolate chips on top of each cookies, if desired. Bake for 12 minutes or until light golden brown on the edges and still soft in the center. Remove from the oven and let the cookies cool completely on the tray.
- Store the cookies in an airtight container for up to four days.
- NOTE - I used Hershey's semi-sweet chocolate chips in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
It was great