My “Perfect” Chocolate Chunk Cookies

Don’t preheat the oven yet, this dough needs to chill.

Place the flours, corn starch, baking soda, and chips into a medium bowl and stir together until combined; leave to one side. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and vanilla extract, scraping down the sides as required and mix until well incorporated and smooth, about 1 minute on medium-high speed. Scrape down the sides again and add in the flour mix. Mix on low until a soft dough forms.

Tip the dough into a medium-sized bowl (the one you measured the flour in is fine), cover in cling film and place in the fridge for at least 6 hours, overnight if possible (I always leave mine overnight).

Once the dough is chilled, preheat the oven to 180ºC/350ºF and line 2-3 baking trays. Using a 1 1/2 tablespoon cookie scoop, place balls of dough 2 inches apart on your baking trays. Flatten the balls very slightly so they don’t roll off on the way to the oven. Place cookies in the oven for 8-9 minutes until very lightly golden around the edges and still underdone and soft in the middle. Leave cookies to cool on the trays for at least 10 minutes before transferring to a wire rack to cool completely.

Once cooled, cookies will keep in an airtight container, at room temperature, for up to a week.