“These are so delicious and in my opinion are the perfect chocolate chip cookie. The ultimate M&S cookie dupe. Crispy on the outside, gooey & chewy on the inside. Heaven!”
Recipe by Rachel in @LittleMuffinBlog.
Makes 12 – 14 large cookies
280g plain flour
1/4 tsp salt
2 tsp cornflour
1 flat tsp bicarbonate soda
200g light brown sugar
100g caster sugar
1 medium egg
200g butter
2 tsp vanilla extract
250g white chocolate (I used Lindt vanilla here and chopped into very large chunks. Big chunks are key!)
Combine the flour, salt, cornflour & bicarbonate soda in a mixing bowl. I whisk it to make sure it’s all mixed well. Melt the butter in the microwave in a Pyrex dish. Add the sugar to the melted butter and whisk.
Add the vanilla and egg and whisk again. Mix into the dry ingredients. If the dough is warm let it cool slightly, then add the chocolate chunks. Scoop in to large ice cream scoop sized balls (impt) and place on a cling film lined plate. Cover & Let chill in the fridge for 1 – 2 hours, with 2 hours being the most preferable if you have time.
Preheat the oven to 180 degrees celsius fan. Pop the chilled dough balls to a baking paper lined tray. Allow for a lot of space in between these as they spread a lot, I normally bake 4 at a time.
Bake for approx 10-12 minutes, banging the air out half way through cooking on a hard surface. (10 mins will be gooey, 12 will be more set) Let cool & enjoy.
Note – these freeze perfectly for up to 3 months. Just place the raw dough in a ziplock bag once portioned out into balls and chilled. Bake for same time from frozen, adding an additional 1-2 minutes if required.
Recipe by Rachel in @LittleMuffinBlog.
