By Devi Poojari
November 12, 2025
A perfect chocolate chip cookie is one which celebrates multiple textures in a single bite—gooey chocolate chips, slightly undercooked centre with a prominent chew and crisp edges. Spend the weekend baking a fresh batch of these cookies to indulge your sweet tooth or simply enjoy a freshly baked confection with a cup of coffee.
2 + ¼ cups all-purpose flour 1 teaspoon baking soda 1.5 teaspoons cornstarch ¾ cup melted butter ¾ cup brown sugar ½ cup refined sugar 1 large egg 1 egg yolk 2 teaspoons vanilla extract 1.5 cups dark chocolate chips/chunks
Preheat the oven to 163°C while combining the melted butter, brown and refined sugar until the sugar dissolves completely.
In a separate bowl, add in the flour, baking soda and cornstarch before mixing thoroughly.
Add the egg, vanilla extract and egg yolk to the butter-sugar mixture to whisk well before tipping in the dry ingredient mixture.
Fold the dry mixture into the wet using a spatula until it resembles a soft but malleable dough-like texture.
Tip in the chocolate chips or chunks and mix once again before using an ice cream scoop to portion the mixture and place on a baking tray.
Refrigerate the portioned cookie dough for 2-3 hours before allowing it to sit at room temperature for 15 minutes.
Place the tray in the oven and bake for 13-14 minutes or until the edges appear crispy.
Rest the warm cookies on a wire rack to harden slightly for 10 minutes before eating warm or storing in an air-tight container for up to one week.