NYC Style Chocolate Chip Cookies

• Prepare baking trays - Line two large baking trays with baking paper, set aside.
• Combine dry ingredients - Add the all-purpose flour, cornflour, baking powder and salt to a medium mixing bowl and use a whisk to combine. Set aside.
• Cream the butter - Add the cold cubes of butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for about 1 minute until the butter has broken up and begins sticking to the sides of the bowl. This can also be done using and electric hand mixer.
• Add sugars - Add the caster sugar, brown sugar and vanilla extract and beat on medium high speed until well combined, about 1 minute.
• Add egg - Add the whisked eggs and mix on low speed until the dough comes together. It will be a soft and sticky dough.
• Add dry ingredients - Scrape down the bowl using a spatula and add half the dry ingredients and chocolate chips. Mix on low speed until a paste like consistency forms and no dry ingredients are showing. Add the remaining ingredients and repeat until a dough forms. You can also do this using a spatula.
• Portion and chill the dough - Using two spoons (not your hands which will melt the dough), divide the dough into 8 even sized balls weighing 140g each. Form them into balls shapes. Chill in the fridge for a minimum of 2 hours. Overnight is best for great tasting cookies!
• Preheat oven and baking trays - 15 minutes before you’re ready to bake, preheat your oven to 180C / 355F (160C / 320F with the fan on). Place one of the baking trays in the oven to preheat as the oven heats up. This will help give the bottom of your cookies and instant boost of heat and a crispy bottom!
• Bake - Line the hot baking tray with baking paper and carefully add 4 cookies on top. Bake for 8 minutes, then turn the tray around and bake for a final 8 minutes. Cookies will be very fudgy and soft when they come out of the oven.
• To get round cookies - To round them out, use a small offset spatula to shape the soft edges into a rounder cookie. Or use a large round cookie cutter that is slightly bigger than the cookies to shuffle them around the cookies. Sprinkle with extra chocolate chips and a dash of sea salt. Let them cool completely on the tray before serving, this will help them finish cooking in the center and develop a crispy bottom. Inside will be gooey and soft, outside will be nice and crispy!