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Cookies Capture 085 WEB

Chocolate Chip Cookies

 

280g Flour

1 ½ t Cornflour

1 t Baking Soda

170g Butter melted

210g Chocolate drops, chips or buttons

150g Brown Sugar

100g Sugar

1 Egg

1 Egg Yolk only

2t Vanilla Essence

 

Sift flour, cornflour into a large bowl. Put aside.

Place melted butter, brown sugar and sugar into another bowl and mix till smooth.

Add vanilla essence and egg and extra yolk. Mix till combined.

Add wet mixture to dry mixture and fold in the chocolate drops/buttons.

Put in an airtight container and refrigerate overnight or at least 3 hours.

When ready to make take out of the fridge and leave for 15mins before handling to bring to room temperature.

Turn on oven to bake 160˙c and line baking trays with parchment paper or silicone mats.

Scoop out 2 tablespoons of dough and roll into a ball then squash the sides slightly so they are slightly taller. Place on a lined baking tray.

This makes the cookies plumper and they don't spread as much.

Bake at 160˙c on a single tray for 12-15mins till slightly golden around the edges. They will continue to cook out of the oven. Leave on baking tray till slightly cool and then transfer to a wire rack. Adjust time if using fanbake and 2 trays.

Makes about 25 medium size cookies