Chocolate Chip Cookies
Crisp edges, a deliberately underbaked centre. Just the kind of chocolate chip cookie that stays chewy days later, if it lasts that long.
Ingredients
Method
Heat the oven to 165°C. Sift the flour and baking soda into a bowl, then stir through the salt.
Beat the soft butter with both sugars for about 3 minutes with a hand mixer, until smooth. Add the vanilla and egg and beat until pale and creamy. Fold in the flour mixture just until combined, then fold in the chopped chocolate with a wooden spoon.
Chill the dough in the fridge for 30 minutes.
Scoop and roll the dough into 70g balls, then space them out on a parchment-lined baking sheet. Freeze the tray for another 30 minutes — this keeps the cookies from spreading too thin and gives a chewier centre.
Bake straight from the freezer for 8 to 12 minutes, depending on your oven, around 10 minutes is the sweet spot for chewy. The edges should just be turning golden while the centre still looks slightly underdone.
Let the cookies rest on the tray for 5 minutes before moving them to a wire rack to cool.
Pull them the moment the centres look underdone, they keep cooking on the hot tray, and that's the difference between a chewy cookie and a dry one.