Milk Bar Bakery Style Chocolate Chip Cookies
Makes 21 65g cookies
200g light brown sugar, packed
80g granulated sugar
1 large egg
½ teaspoon vanilla extract
250g bread flour
½ teaspoon baking powder
½ teaspoon baking soda
270g cornflakes, crushed
125g Dark chocolate chips
Place the room temperature butter into a bowl with both sugars and beat together for 5 minutes. Stop half way and scrape down the sides if needed.
Add the egg and vanilla, then continue to mix for a further 3-4 minutes. I know it sound like a long time to mix, but it important to achieve an amazing cookie.
Now that you have mixed for the full length of time the mixture should be pale, light and fluffy.
Add the bread flour, baking powder and bicarb.
Scatter in the salt and mix slowly for 15 seconds.
Add the crushed corn flakes and the chocolate chunks and mix again for only 20 seconds, as you now don’t want to over mix and develop too much gluten.
Portion out into 70g portions and place on a tray in the fridge over night.
When you’re ready, pre heat the oven to 175c and bake for 11-13 minutes.