Ingredients:

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226g unsalted butter

200g granulated sugar

200g brown sugar

1 egg

¼ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

320g of plain flour

30g of cornflour

2 cups (or as desired) chocolate chips. I do 1 ½ semi sweet and ½ white chocolate.

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Instructions:

1. Cut the COLD butter into cubes and mix with both sugars until just combined.

2. Then add the egg and vanilla and mix until just combined.

3. Lastly, add the remaining dry ingredients and chocolate chips and combine only,

4. DO NOT over mix this dough. It’s very important to follow this instruction to achieve a perfect dough consistency.

5. Place it in the fridge for 24 hours, or at least 12 to make sure the flavours and textures are right.

6. Form equal-sized balls and freeze them for 30–60 minutes.

7, Bake them until the edges are golden brown. It might seem underdone by touch, but it’s just right. Trust the process, it’ll harden a bit when cools down.

Pro tip:

Adding cornflour to cookie dough can be quite beneficial for a few reasons:

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Tenderness: Corn starch helps soften the proteins in the plain flour. By interfering with gluten formation, it makes the cookies more tender and gives them a fine, melt-in-the-mouth texture.

Thickness: It can help cookies maintain a thicker, more substantial shape during baking, preventing them from spreading too much.

Softness: Cookies with cornflour tend to stay softer for a longer period after baking, which can be especially desirable for soft-baked cookie varieties.

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If you don’t have cornflour, substitute the same amount for more plain flour, and it will be okay.