Ultimate chocolate chip cookies

Ingredients

• 230 g unsalted butter, softened, cubed
• 165 g brown sugar
• 100 g caster sugar
• 2 large eggs, at room temperature
• 385 g plain flour
• 20 g cornflour
• 5 g bicarbonate of soda
• ½ tsp fine sea salt
• 350 g good-quality dark chocolate chips (about 55% cocoa solids)
• 1 tbsp sea salt flakes, (optional)

Cooling time: 10 minutes

Instructions

1. Preheat the oven to 200°C (fan – forced 180 °C). Line a large baking tray with baking paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, place the butter, brown sugar and caster sugar, and beat for 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and mix on high speed until the mixture is light and fluffy and no longer looks separated.
3. Add the plain flour, cornflour, bicarbonate of soda and fine sea salt, then mix on the lowest speed until all the flour is just incorporated.
4. Add the chocolate chips and mix on the lowest speed until the chocolate chips are evenly incorporated into the dough. Use your hands to mix the dough – it should now be quite sticky – to make sure the chocolate chips are evenly distributed. Divide the dough evenly into 10 balls.
5. Make sure to keep the dough balls relatively loose because the cookies should be light and airy. Place the cookies on the lined baking tray (don't press them down), leaving at least 5 cm between each cookie for them to spread. Top each cookie with a sprinkle of flaked sea salt, if using and bake for 15 - 18 minutes or until golden. Remove from the oven, allow to cool on the tray for 10 minutes and then transfer to a wire rack to cool.

Note

• These cookies are best enjoyed the day you bake them, but you can keep any leftovers in an airtight container for up to 2 days.

Photography by Kitti Gould.

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