- Agnes Almeida
Cream the butter and brown sugar together in a mixer with a paddle attachment. Once the mixture is light in colour and fluffy, add the egg, the egg yolk and the vanilla essence.
Sift the flour with the salt and baking soda and add to the butter mixture. Add the chocolate chunks, turn the mixer off and let the dough rest for 30 minutes.
Preheat the oven to 150°C. Line some baking trays with baking paper.
Divide the dough into 50g balls. Place the balls 2.5cm apart on the lined trays.
Bake for 5-10 minutes. You want the centre of your cookies to remain moist and chewy, so don’t over-bake them. As soon as your cookies turn a dull or opaque shade, take them out of the oven.
Cool on the trays instead of on a wire rack, because they will be fragile just out of the oven.
Note: You can freeze the cookie balls and then bake to order, so you always have fresh cookies on hand at home.
North American-style cookies are addictive — soft and creamy, chewy and gooey! The trick to getting the perfect texture is to under-bake the cookies a little bit, so that they rise and then crinkle down with a fudgy centre as they’re cooling.