These cookies are so soft, chewy and thick, and stuffed full of melting chocolate chips—my all-time favourite chocolate chip cookies!
Preheat oven to 180ºC (350ºF or Gas 4). Line a baking tray with parchment paper or a silicone mat. Set aside.
Whisk together flour, baking powder, cornflour, baking soda, and salt. Set aside.
Microwave butter for 1 minute, until slightly melted. Whisk in the sugars until combined. Add egg and vanilla, and mix until combined. Add dry ingredients and mix until just combined. Fold in chocolate chips.
Roll dough into 2-ounce balls, about 12 to 13 balls. Place on the prepared baking tray, then press the extra chocolate chips on top. Bake for 10–12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
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Amazing!! I made them twice to make sure the first time wasn’t a fluke. Store-brand white sugar works for caster sugar. If you want to avoid a chewy, melted pool of baked cookie dough, this recipe is for you. Would like to give it six mitts!!!
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jenniferlynn on 4.20.2016
Your picture is pretty much the most perfect looking chocolate chip cookie I’ve ever seen! Will definitely try….