The search for the ideal chocolate chip cookie recipe seems to be a lifelong endeavour, and this eggless version is my current favourite. It’s adapted from the recipe we used in a chocolate-centred baking class I did a few weeks ago – more on that to come soon!
I recommend doing all the mixing by hand, wearing disposable food-safe gloves. Not only is it a lot of fun in a playdoh kind of way, but you get cookies with a big crunch at first bite which melt into chewy goodness in your mouth.
Makes: 36 – 40 cookies
Preparation: 10 minutes
Baking: 20 minutes
100g (3 1/2 oz or 1/2 cup) granulated sugar
100g (3 1/2 oz or 1/2 cup, packed) dark brown sugar
200g (7 oz or 1 3/4 sticks) butter, room temperature
5ml (1 tsp) vanilla extract
280g (10 oz or 2 1/4 cups, spooned and scraped) all-purpose (plain) flour
15g (2 Tbsp) cornstarch
6g (1 tsp) baking (bicarb) soda
100g (3 1/2 oz or 2/3 cup) each dark, milk & white chocolate drops
Preheat oven to 175°C / 350°F / Gas Mark 4 and line 2 baking sheets with parchment.
Mix together the sugars and mix in the butter. add the vanilla and mix to combine.
Whisk together the flour, cornstarch, baking soda and salt and mix into the butter mixture, just until there are no visible traces of flour.
Add the chocolate drops and mix to distribute them through the dough.
Roll ping-pong ball sized bits of dough and flatten them slightly on the baking sheets, leaving about 5cm (2″) between them for spread.
Bake one sheet at a time in the middle of the oven for about 10 minutes each, until golden.
Allow to cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.