I honestly don’t know how to describe what I feel when I eat one of these cookies. They remind me of such a specific time in my life and bring back so many feelings and memories.
For the cookies:
- 230g butter
- 200g castor sugar
- 200g brown sugar
- 3/4tsp vanilla
- 1 egg
- 2 egg yolks
- 340g flour
- 2tbsp cornflour
- 1tsp baking powder
- 1tsp baking soda
- 300g chocolate chips
In a large bowl, start by creaming the butter and both sugars until light and fluffy. Try using softened butter and not almost melted butter, it makes a world of a difference with the texture of the final cookie.
To the bowl add the egg, egg yolks and vanilla. Beat until combined.
Sift the flour, cornflour, baking powder and baking soda into the bowl. I know I’ve said in the past that simply whisking the dry ingredients together is enough, but the texture of the crumb on the cookie is so much better if you sift the flour. For those of you wondering about the cornflour, traditionally you would use cake flour for these cookies. However since thats super expensive to buy here, swapping two tablespoons of all purpose flour from a cup for tablespoons of cornflour helps achieve the same results.
Using first a spatula and then the electric whisk bring it all together.
Add in all your chocolate chips and mix, ensuring the chocolate chips are evenly combined.
I like to leave the dough to rest in the bowl for about half an hour in the fridge. Post that I portion them into equally sized balls and then chill for another hour. Try clumping the dough together to form the balls rather than rolling them out smooth. This helps get a nice wrinkly texture on the surface.
Bake the cookies at 180C for 25-30 minutes or until completely dry.
Most people would say they want the center of the cookie to be gooey and wet. But my roommate and I made these cookies at home to take to college, and so we needed them to last us a while. The longer you cook it out, the less moisture it has, therefore the longer it’ll last.
If you’re someone who prefers a gooey cookie, 15-20 minutes at the same temperature should be plenty.