Description
Thick, chewy chocolate chip cookies that balance sweet and salty for a nostalgic baking experience.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, cold and roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cups) plain flour or all-purpose flour
- 1 tablespoon cornflour or cornstarch
- 1/2 teaspoon baking soda
- Pinch of salt (optional)
- 225 grams (1 and 1/2 cups) dark or milk chocolate, chopped by hand
- 50 grams (1/2 cup) walnuts, roughly chopped
- Sea salt flakes for topping
Instructions
- Preheat the oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
- Line two baking trays with parchment paper.
- Mix the cold butter and brown sugar in a large mixing bowl using an electric mixer until smooth.
- Add in the vanilla extract and cold egg, beating until well combined.
- Add the plain flour, cornflour, baking soda, and optional salt, and mix on low speed until a soft dough forms.
- Fold in the chopped chocolate and walnuts.
- Using a 1/4 cup scoop, portion out the dough onto the prepared baking trays, leaving space between each scoop.
- Bake in the preheated oven for 12-14 minutes or until the edges are golden brown.
- Allow cookies to cool completely before sprinkling with sea salt flakes.
Notes
Chilling the dough for 30 minutes improves cookie structure and flavor. Monitor baking times carefully for best results.
