New York-Style Chocolate Chip Cookies

• 170 g Unsalted butter, room temperature
• 180 g Light brown sugar
• 80 g Caster sugar
• 1 Egg, large
• 2 tsp Vanilla extract
• 260 g Plain flour
• 1 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ½ tsp Fine sea salt
• 250 g Dark chocolate chips

1. Beat the butter, light brown sugar and caster sugar together until lighter in colour and fluffy. Beat in the egg and vanilla extract until smooth.
2. In a separate bowl, whisk together the plain flour, baking powder, bicarbonate of soda and fine sea salt. Add the dry ingredients to the butter mixture and mix just until no dry flour remains.
3. Fold in the dark chocolate chips until evenly distributed. Cover the bowl and chill the dough for 60 minutes so the cookies bake up thick.
4. Heat the oven to 190°C (375°F) and line two baking trays with parchment paper. Scoop the dough into 16 equal portions and roll into balls, then place them well spaced on the trays.
5. Bake for 10 to 12 minutes, rotating the trays halfway through, until the edges are lightly golden and the centres still look soft. Leave on the trays for 5 minutes to set, then transfer to a cooling rack to cool.

Made this recipe? Rate it — a comment is optional.