Chunky Chocolate Chip Cookies

Ingredients

• 115 g cold unsalted butter (Cubed.)
• 190 g brown sugar
• 1 large egg (Cold.)
• 1 tsp vanilla extract
• 245 g plain flour
• 1 tbsp cornflour
• 0.5 tsp baking soda
• 180 g milk chocolate (Roughly chopped with a knife; the source uses one block of Cadbury milk chocolate.)

Steps

1. 1

   Preheat a fan-forced oven to 180°C. Line a baking tray with baking paper.

2. 2

   Place the cold cubed butter and brown sugar in a large bowl. Using an electric mixer, beat them together until combined.

3. 3

   Add the vanilla extract and cold egg. Beat until just combined.

4. 4

   Add the plain flour, cornflour, and baking soda. Mix on low speed until a cookie dough forms.

5. 5

   Add the roughly chopped milk chocolate and mix for 20 seconds, or until evenly combined.

6. 6

   Using a tablespoon, scoop out the dough, approximately 3 tablespoons or 70 g per cookie. Roughly push each portion together with your hands and place it on the lined tray, leaving room between portions for the cookies to spread. Keep the dough portions rough rather than rolling them into smooth balls.

7. 7

   Bake for 14 minutes, or until the cookies are golden brown.

8. 8

   Serve the cookies warm or allow them to cool before serving.

Notes

The source says the baked cookies can be stored in an airtight container for up to 5 days. Cookie dough can be pre-rolled, frozen in a container or ziplock bag for up to 6 months, and defrosted before baking. Optional variation from the body excerpt: add 1/2 cup walnuts. The source's stated batch nutrition appears to be for the full recipe rather than per cookie.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• American-style
• kid-friendly
• make-ahead