The perfect chocolate chip cookie a comforting classic – crisp on the outside, soft and gooey on the inside, with melt-in-the-mouth chocolate in every bite. A satisfying combination of texture and flavour, this straightforward bake is sure to be a crowd-pleaser. Also, there’s no mixer required!
In a large bowl, using a wooden spoon, cream together the light brown soft sugar, caster sugar, salt and butter until light and fluffy (about 3–5 minutes).
Beat in the egg and vanilla until fully combined.
Sift together the flour, cornflour and bicarbonate of soda, then fold them into the mixture, taking care not to overwork the dough.
Fold in the chocolate chips, until evenly distributed throughout the dough.
Cover the dough in the bowl with a plate and transfer to the fridge to chill for at least 1 hour – or up to 24 hours (this helps to bring out the caramel flavours in the finished biscuits).
Heat the oven to 190°C/ 170°C Fan/Gas 5.
Weigh the chilled the dough and divide the total weight by 12 to determine the weight of each cookie. Divide the dough into 12 equal portions (so that all the cookies bake evenly) and roll the portions into balls.
Place the balls of dough on the lined baking sheets spaced 4–5cm apart and away from the edges of the baking sheets to allow room for them to spread during baking. Gently press down on each ball to flatten the bottom slightly.
Bake for 12–15 minutes, or until the edges have barely started to brown – this will give you a perfect cookie that is light and crispy on the outside and soft and gooey on the inside.
Allow the cookies to cool for 5 minutes on the baking sheet to firm up a little, then serve warm.