Chocolate chip cookie perfection

The journey has been long. There have been cookies that were to crispy, too hard, too fluffy. So many imperfect batches... but the day has come!

As you can see, the sister agrees.

What I would say is that these are very sweet- you might like to reduce the sugar by 25% or halve the chocolate chips- you could even do both and they would still be pretty tasty. I don't though. Just saying...

This recipe is a de-americanised and somewhat customised version of these cookies. I take no credit for coming up with the recipe.

Makes 16

250g SR flour
1/2 tsp baking soda
1/2 tsp salt
170g unsalted butter, melted
220g brown sugar
100g caster sugar
1 tblsp vanilla essence/extract (up to you!)
1 egg
1 egg yolk (don't skip this, or add the whole egg)
2 cups chocolate chips- I use an assortment of white, milk, plain and dark, depending on how I feel

Preheat the oven to 165 degrees celcius and line some baking sheets with baking paper.
Mix all the dry ingredients (excl. the choc chips)
Dissolve the sugar in the butter. Beat in the vanilla and eggs until light and creamy.
Mix in the sifted dry ingrediants until just mixed.
Stir in the choc chips by hand
Chill the mixture for 1 HOUR before dropping heaped tblsps onto the pre prepared trays about 7cm apart.
Bake for 15 minutes or so, until golden brown with crispy edges.
Cool for a few minutes on the trays before transferring to cooling racks to cool completely.

Whatever you don't make immediately, roll into a sausage in some cling film and freeze. Just slice and bake as you want them. They take 17-20 mins from frozen.