Chocolate Chip Cookies

Method

1. 1

   Whisk butter and sugars

   Whisk the melted, cooled butter with both sugars in a large bowl until glossy and evenly combined, about 1 minute.

2. 2

   Add egg and vanilla

   Whisk in the egg, egg yolk and vanilla until smooth and well combined.

3. 3

   Mix in dry ingredients

   Add the flour, bicarbonate of soda and salt; stir just until no dry flour remains.

4. 4

   Add chocolate and chill

   Fold in 160 g chocolate, cover the bowl and chill the dough at 4°C or colder for at least 30 minutes, or up to 24 hours, until firm.

5. 5

   Heat the oven

   Heat a conventional oven to 180°C or a fan oven to 160°C for at least 15 minutes, until fully heated.

6. 6

   Line the trays

   Line two baking trays with baking paper while the oven heats.

7. 7

   Portion the dough

   Divide the chilled dough into 12 portions of about 80 g; if too firm, leave it out for 5 to 10 minutes until workable.

8. 8

   Arrange the dough

   Place six portions well apart on each tray so they have room to spread.

9. 9

   Add the remaining chocolate

   Divide the reserved 40 g chocolate among the portions and gently press the pieces into the dough.

10. 10

    Bake the cookies

    Bake one tray at a time in the centre of the oven at 180°C conventional or 160°C fan for 12 to 15 minutes, until the edges are lightly golden and centres still look soft.

11. 11

    Cool the cookies

    Leave the cookies on the hot tray for 10 minutes until their centres firm, then transfer them to a wire rack to cool completely.

Tips

• The dough can chill for 30 minutes or overnight, up to 24 hours. If it is too firm to portion, leave it out for 5 to 10 minutes.
• Bake one tray at a time in the centre of the oven, and keep the second tray chilled while the first bakes.
• The cookies finish setting on the hot tray, so take them out while the centres still look soft.

Swaps

• Use milk chocolate instead of dark chocolate.
• Chocolate chips can replace chopped chocolate, though they will not make the same pools.

Storing

Cool completely, then store in an airtight container at room temperature for up to 3 days. Rewarm briefly in a low oven if you like.