Chunky Chocolate Chip Cookies

By Sugar Salt Magic · 60 min

Ingredients

Instructions

1. Preheat the oven to 180C / 350F (160C fan). Line 2 large baking trays with baking paper.
2. Sift together the plain flour, cornflour, baking soda and salt.
3. In a separate bowl, beat the butter with the light brown sugar and white granulated sugar until light and fluffy.
4. Scrape down the bowl sides and add half the flour mixture. Beat until just combined. Add the milk and the rest of the flour and mix until the dough just starts to come together.
5. Set aside ¼ cup of the dark chocolate chips. Add the remaining chocolate chips to the dough and beat until mixed through and the dough clumps. It will be dry and a little crumbly but should hold its shape when pressed in your hand.
6. Scoop the dough with a medium ice cream scoop (or roll balls slightly larger than a golf ball) and place on the trays about 2–3 inches apart.
7. Sprinkle a little sea salt flakes over each cookie, press the reserved chocolate chips into the tops, and press down slightly.
8. Bake for about 12–14 minutes, turning the trays halfway through, until the edges just start to turn golden.
9. Cool on the trays for a few minutes, then move to a cooling rack with a spatula. They firm up as they cool, becoming crispy outside and chewy in the middle.

Summarized from Sugar Salt Magic's video. Watch it for the details.