In any season, nothing beats a classic chocolate chip cookie. Even better if it’s palm-sized chewy one.
I like to make a stash of these ready to go in the freezer. Make the dough, use an ice-cream scoop to roll up cookie balls and freeze them in zip-lock bags. Just add a couple more minutes to the baking time and you’ll be blessed with fresh cookies any time.
Chewy Chocolate Chip Cookies
Ingredients
- 560 g standard flour
- 2 tsp baking soda
- 3 tsp cornflour
- 1 tsp salt
- 340 g unsalted butter (melted)
- 270 g brown sugar
- 200 g castor sugar
- 2 eggs
- 2 egg yolks
- 1 tbsp vanilla extract
- 250 g chocolate chunks
Instructions
- Mix the flour, baking soda, cornflour and salt in a bowl
- In another bowl mix the melted butter, brown sugar and castor sugar until all lumps are gone
- Mix in the eggs and egg yolks, then the vanilla extract
- Pour the wet ingredients into the dry ingredients and mix together
- Add in the chocolate chunks
- With an ice-cream scoop, roll into balls
- Cover and chill in the fridge for a few hours or overnight
- Once ready, preheat oven to 165°C
- Bake your desired amount of cookies for 12-15 minutes. Remember they will continue to bake on the cookie sheet so it's ok if they look soft when you first take them out
