Milk chocolate chip cookies

I've been obsessed with soft chocolate chip cookies since trying Ben's cookies in London in 2010. I've tried out this recipe a few times and have to say the corn flour and your favorite chocolate in chunks is essential.

Ingredients

• 125g unsalted melted butter

• ¼ cup granulated sugar

• ½ cup light brown sugar

• 1 medium egg

• 1 ½ cups of all purpose-flour

• ¾ tsp corn flour (see note 1)

• Less than ½ tsp baking soda (2/5 tsp)

• Less than ½ tsp salt (2/5 tsp)

• 1- 1.5 cup of your favorite chocolate, chopped into chunks (additionally, reserve a few large chunks to press into every cookie)

• ½ tsp vanilla extract

Directions

1. Preheat oven (see note 2)

2. In a large mixing bowl, cream together butter and sugar.

3. Add egg and mix well.

4. Stir in flour, corn flour, baking soda, salt, and vanilla extract and mix until combined – do not over-mix

5. Stir in chocolate chips and any other add-in

6. Chill dough tightly covered for 1 hour, and while you wait, clean up and prepare a large baking tray (see note 3)

7. Separate cookie dough into large balls and press reserved (larger) chocolate chunks into the cookie dough balls at the top. Place on a light-colored baking sheet on a large light-colored baking tray.

8. Bake for 11-12 minutes or until golden brown (medium sized cookies will take between 8-10 minutes and large cookies will be closer to 12 minutes).

9. To check whether the cookies are ready you can 1) press the cookie with a spatula and if its firm its ready, 2) cookie should easily slip off the parchment paper when ready

10. Let cookies rest for 10 minutes and enjoy with a cup of milk!

Notes

• Note 1: Corn starch and corn flour are the same thing! (I believe the American's call it corn starch and the British call it corn flour - a white powder typically used to thicken sauces).

• Note 2: You can pre-heat the oven to 190C/375F and bake cookies in pre-heated oven for 12-14 minutes - the inside of these cookies will be softer/chewier and the outside will be less brown (see below). Alternatively, you can pre-heat the oven to 210C/410F and bake cookies for 10-12 minutes - the inside of these cookies will be drier, more cake-like and the outside will be more browned (my preference - see below). I also included the parchment paper to show how it prevents some browning/burning of the cookie. If you want to make the cookies smaller (more than 8 cookies), I would bake for less time, around 10 minutes at 190C/375F.

• Note 3: You can skip out the chill time if you are in a rush, or alternatively, can leave dough to chill for 24-48 hours if time allows, the more the cookie dough chills, the better the cookie!

• Note 4: It's important to use a light colored baking tray to prevent the cookies from burning (darker colored baking trays absorb more heat and cause more browning than desired)

• Note 5: If you do not have parchment paper, make sure to grease the pan to prevent the cookies from burning

• Note 6: You can get creative with the add-in for these cookies. For example, I’ve added 1 cup of walnuts before. I’ve also done ¼ cup raisins and ¾ cup almonds to make “fruit and nut cookies”. Try keep the add-in to 1 cup maximum.

© Fat gabs original recipe.