The BEST chocolate chip cookies ever.

Not to toot my horn own but....
TOOT, TOOT TOOT, TOOT TOOT TOOT!
These are the best chocolate chip cookies ever. Like, EVER. Soft, chewy, chocolate chip-y, rich, sweet....aaaaahhh.

I honestly think that there is no reason why you shouldn't make them. Unless you don't like cookies. Or you have an allergy to one of the ingredients- in which case, really don't. I don't want anyone dying from cookies.

Anyway, for all of us that can eat food without worrying whether we're going to implode, the cornstarch/cornflour, soft brown sugar, butter and chocolate make for a soft, chewy, rich, chocolatey.... Wait, I'm repeating myself. Sorry!
The takeaway is, make these cookies. And no, you cannot omit the cornstarch. Or only use granulated sugar. Well... You could. But then you might as well make some other, mediocre cookie recipe. If you don't have or can't get soft brown sugar you can add a 1/4 cup of honey/molasses/golden syrup to 3/4 cup granulated.
These cookies will blow you away. They are THE BEST chocolate chip cookies you will ever taste. Trust me. Toot Toot.

The BEST chocolate chip cookies ever.

Soft, thick and gorgeous!

3/4 cup (1 1/2 sticks/170g) butter, room temperature

3/4 cup (150g) dark brown sugar
1/4 cup (50g) white granulated/castor sugar
1 large egg
2 tsp good vanilla extract
2 cups (250g) plain flour
1 tsp baking powder
2 tsp cornflour
1 1/2 cup (270g/9.5oz) chocolate chips or chunks (note: I also love adding nuts (e.g. pecans) to these cookies, or using M&Ms. The possibilities are endless :) As long as the total weight of the add ins is not above 350g feel free to experiment!)

Method

Beat the butter in the bowl of a stand mixer with the paddle attatchment until its soft and slightly lighter in colour. Add all of the sugar (brown and white) and beat the three together for about 3-4 mins on high speed, or until light and fluffy. Add the egg and the vanilla, mixing them in in at medium speed until combined. In a separate bowl, mix the flour, baking powder and cornflour together and add the dry ingredients in a third at a time. Next, add the chocolate chips; or if you're using chunks, chop the chocolate now into pieces the size of about 4 choc chips. Add all of the chocolate and any other add ins and mix on low-medium speed until it is all evenly dispersed. Roll the dough into balls (about 2 tbls of dough) and place the in the freezer for at least an hour (or the fridge for at least 2 hours). 15 mins before time is up, preheat the oven to 190C (375F).
After 2 hours, evenly place the balls on two baking sheets, lined with foil, baking paper or a silpat sheet. Place them in the oven for 8-10 mins. If the cookies come out of the oven and seem too thick, I press them down gently with a spoon while they're still warm. Leave them to cool until firm, about 10 mins. Enjoy!
(trust me, you will.)

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