Chocolate Chip Cookies
Makes
24
Ingredients
150g (51/2 oz) unsalted butter, softened
150g (51/2 oz) soft brown sugar
1 large egg
240g (81/2 oz) plain (all-purpose) flour, plus extra for rolling
30g (1 oz) cornflour (cornstarch)
5g (1/8 oz/1 teaspoon) baking powder
5g (1/8 oz/1 teaspoon) salt
240g (81/2 oz) milk chocolate buttons
method
Preheat the oven to 160ºC (315ºF). Line a baking tray with baking paper.
Put the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat for 5 minutes, scraping down the sides occasionally, until light and fluffy. Add the egg and continue mixing until combined. Reduce the speed to low add all of the remaining ingredients except the chocolate. Mix for 2 minutes, or until combined. Add the chocolate and stir through.
Turn the dough out onto a sheet of lightly floured baking paper and roll out into a log 4 cm (11/2 inches) in diameter. Refrigerate for 1 hour, until set.
Cut into 1 cm (1/2 inch) slices and place on the tray, leaving space between for spreading. Bake for 10–12 minutes, or until just set. Cool for 10 minutes, before transferring to a wire rack to cool.
note
These cookies will keep in an airtight container at room temperature for up to a week.
