Chocolate Chip Cookies 'The Monster'
Our host's all-time favourite cookies. Crispy on the outside, irresistibly chewy on the inside, and loaded with dark chocolate chips. OM NOM NOM.
Step by step preparation
Preheat oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
Beat butter with both sugars for 3-4 minutes with an electric mixer until pale and fluffy. Add eggs one at a time, then the vanilla extract.
Sift flour with baking soda and salt. Fold into the batter with a spatula until just combined. Stir in the chocolate chips.
Refrigerate the dough for 30 minutes. This is the secret to cookies that don't spread flat in the oven.
Scoop dough into 40 g balls and place on the sheets 5 cm apart. Gently flatten each ball with your palm.
Bake 10-12 minutes, until the edges are golden but the centre still looks slightly underdone. Cool 5 minutes on the sheet before transferring to a wire rack — they firm up as they cool.