New Improved Double Chocolate Chip Cookie

Ingredients

150g Melted Butter

75g Caster Sugar

75g Soft Brown Sugar

1 Large Egg

1 tsp Vanilla Extract

260g Plain Flour

20g Cornflour

1/2 tsp Bicarbonate of Soda

1 tsp Baking Powder

1/4 tsp Fine Salt

100g White Chocolate Chips

100g Milk Chocolate Chips (or mix it up with your own preferences)

Method

Add your sugars and melted butter into a bowl and give them a good stir using a whisk/spatula. Once incorporated add in the egg and Vanilla and give it a good mix.

In a separate bowl add flour, baking powder, bicarb, salt and cornflour and give it a good mix up together.

Now combine these two together, try not to over work the mix.

Pop in the chocolate chips and give it another mix to so chips are evenly distributed.

Take some of your mixture and roll it into a ball about the size of a golf ball.

Freeze your cookies for 1 hour, meanwhile preheat oven to 190C/170C Fan/Gas 5/375

Put your cookie balls onto a lined baking sheet, spread them out a lot so they don’t touch each other during baking, I recommend 2-3 on a large baking sheet, now bake depending on the size.

• 50g bake 8-10 minutes

• 70g bake 12-14 minutes

• 140g bake 14-16 minutes.

  Once your cookies are baked, take the tray and give it a couple of taps on the work surface , this drops the cookie and creates those perfect cracks, you can use a large cookie cutter to give the cookie a lovely shape by circling it around the outside of a warm cookie. Leave on the tray for a couple of minutes then lift the cookies and greaseproof paper from the tray.

Leave them to go completely cold before moving them from the greaseproof paper.