Is there any cookie better than Chunky Chocolate Chip Cookies? Crisp edges, a soft, chewy centre and loaded with chocolate chips these palm-sized cookies are truly the best ever chocolate chip cookies.
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, cornflour, baking soda and salt.
In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, reserve ¼ cup of chocolate chips and add the rest to the dough. Give it another beat until mixed through and the dough is clumping. It will be quite dry and a little crumbly but if you press it together in your hand it will clump and hold a shape.
Use a medium ice cream scoop to scoop the mixture and transfer to the baking trays. Space the cookies about 2-3 inches apart. (or lightly roll balls slightly larger than a golf ball)
Sprinkle a little flaked sea salt over the top of each one and dot the reserved chocolate chips over them. Press down slightly on the top.
Bake for around 12-14 minutes, turning the trays halfway through until just starting to get golden on the edges.
Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
The combination of flour and corn flour is like cake flour and makes for a more tender cookie. Feel free to swap both out and use 350g / 12.5oz of cake flour instead.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Don't press the dough together too firmly , just enough to hold shape.