Chocolate Chip Cookies

This recipe is of a chewy and cakey cookies with a crispy edge. I came up with this recipe after trying many amazing recipes and looking for the perfect one. I would like to keep working on this recipe to achieve more chewy texture in the middle, but I think I'm getting there and I wanted to share the process with you. They are really delicious and thick enough to call it a handsome cookie!

For the flavour, I went with a classic vanilla and chocolate combo, but feel free to use different chocolate, add some nuts, dried fruit or lemon zest.

---

Recipe is for 10-12 big cookies.

Ingredients :

300 g plain flour

2 tsp cornstarch

1 tsp soda bicarbonate

1/2 tsp fine sea salt

160 unsalted butter (cold)

150 g light brown sugar

100 g caster sugar

1 tsp vanilla extract

1 egg

1 egg yolk

250 g chocolate (I've used 150 g of dark 54% chocolate and 100 g of white chocolate, cut in pieces)

flaky sea salt to sprinkle on the top (optional)

---

Prepare a 30x40 tray lined with parchment paper or a silicon mat (parchment paper can unfortunately fold over and stick to the the cookies during the bake). Preheat the oven to 160'C (fan) when your cookie dough is in the freezer.

Method :

1. First, you will need a big bowl and a sieve. Sift the flour, corn starch, soda and salt into a bowl. Keep it on the side for later use.

2. Take a mixing bowl, cut the butter into cubes and place it in the bowl. Add light brown sugar, caster sugar and vanilla extract. Mix it with a hand mixer or stand mixer with a paddle attachment on a medium speed for 6 minutes, remember to scrape down the batter from the sides at least couple times during that process.

3. Add the egg and egg yolk to the buttery mixture, mix on a medium speed for 2-3 minutes, until the eggs are fully incorporated.

4. Add the dry mix to the wet mix - add it few tablespoons at a time and mix, until you used all of the dry mix.

5. When the dough is ready you can add your chocolate chunks and mix them in with a spoon.

6. Roll the dough into 10-12 balls (roughly a size of a golf ball). Place them in a container and chill in the freezer for 1 hour. You can preheat your oven halfway through the chilling time to 160'C (fan).

7. When the dough is nice and chilled, it's time for baking. Place the raw cookies on the baking tray, bake maximum of 4 cookies on one tray to keep them from becoming one huge cookie during the bake. Bake them for 14-16 minutes, until they are colden-brown and look cooked in the center. After baking, allow them to cool down on the tray or cooling rack until they are almost at the room temperature - cookies, as well as most of the cakes, bread etc. still kind of cook inside after coming out of the oven, using the remaining heat. Leaving them to cool down allows them to achieve the best texture possible.

Enjoy!