Ingredients
- 1 cup of butter (room temp)
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 1 egg (room temp)
- 1 teaspoon of vanilla
- 1.5 cups of flour
- 1 teaspoon of corn starch
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 1 bar of chocolate, 100g to 200g
Equipment. Baking sheets
Method
- Cream the butter and sugar
- Add the egg and vanilla, then mix until smooth
- Mix the dry ingredients in another bowl
- Chop the chocolate bar into small pieces
- Combine everything
- Scoop out individual cookies and freeze
- Bake at 425 for 8-10 mins
Why is the oven at 425F?
The dough is very high in fat and goes in frozen solid. A hot oven sets the outside before the middle has time to spread.
How do you stop the bottoms burning?
At 425F the bases set two or three minutes before the centres. Lift one cookie at 8 minutes and look underneath before you commit the tray.
Pull them while the edges are set and the middles still look wet. They finish on the hot sheet, so leave them there 5 minutes.
Freeze the scooped dough for at least 30 minutes and space the balls 2 inches apart. This much butter spreads.