Choc Chip Cookies

Ingredients

• 125g unsalted butter
• 210g brown sugar
• 1 tsp vanilla
• 1 large egg
• 270g plain flour
• 1 tbsp cornflour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 200g milk chocolate
• 50g dark chocolate

Method

1. Cream the butter and sugar

   It's best to still have tiny pieces of butter that aren't fully incorporated as this will make the texture crunchier as they melt during cooking. This is easier to achieve with butter that's very cold. I finely dice the butter, put it in the freezer, and then cream with the sugar.

2. Add egg and vanilla and mix
3. Add flour, cornflour, baking soda and salt

   Mix thoroughly scraping down dry ingredients from the sides and bottom.

4. Roughly chop and add the chocolate

   Keep some pieces larger than 1cm, they will help keep the structure of the cookie as it bakes.

5. Split into 150g balls
6. Freeze for at least four hours

   This is key to getting a tall, crunchy cookie. While in the freezer, the dry ingredients will soak up moisture from the wet ingredients and the consistency of the cookie dough will change from being thick like cement, to solid like clay.

7. Cook at 180c for 30 minutes