These cookies are delectable — crisp on the outside, soft and chewy in the middle, with little bursts of rich, velvety chocolate.
- 150g unsalted butter, softened
- 150g soft brown sugar
- 1 large egg
- 240g plain flour, plus extra for rolling
- 30g cornflour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 240g milk chocolate buttons or chips
Preheat oven to 160°C. Line 2 baking trays with baking paper.
Using an electric stand mixer fitted with a paddle attachment, beat butter and sugar for 5 minutes, scraping down side of bowl occasionally, until light and fluffy.
Add egg and mix until combined. Reduce mixer speed to low. Add flour, cornflour, baking powder and salt, and mix for 2 minutes, or until well combined.
Add chocolate buttons and stir to combine.
Turn dough onto a sheet of lightly floured baking paper and roll into a log, about 4cm in diameter. Refrigerate for 1 hour or until firm.
Slice dough into 1cm-thick rounds. Place cookies, about 5cm apart to allow room for spreading, on prepared trays.
Bake for 10–12 minutes or until just set. Cool on trays for about 10 minutes, then transfer to a wire rack to cool completely.
NOTES: These cookies will keep in an airtight container at room temperature for up to 1 week (that is, if they last that long!).
While cookies and biscuits may seem like a simpler thing for a novice baker to tackle, you still have to behave a little like a quasi-scientist when making them. When you put that flattened ball of raw dough into a hot oven, you are setting off a series of chemical reactions, and every tweak you make will engineer your cookie or biscuit to be softer, chewier or more brittle — so do ensure you are exacting with your process.
Images and recipes from by Paul Allam and David McGuinness (Murdoch Books, RRP $55). Available in stores nationally.