Chocolate chips cookies

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More puffy with CGDAPP

 

IMG_4057IMG_4059Chocolate Chip Cookies
Recipe reference: Passion 4 Baking

1 cup (225 g) unsalted butter
100 g granulated sugar
100 g  light brown soft sugar
1 teaspoon vanilla extract
1 large egg
2 large egg yolks
350 g all-purpose flour
1 tablespoon (10 g) corn starch
1 teaspoon baking powder
1 teaspoon baking soda (I only add 1/2 tsp)
1/2 teaspoon ground cinnamon
1 1/2 teaspoon sea salt (for sprinkling on the top of cookies dough after you have place on baking sheet) (I added 1/2 teaspoon into the dough mixture)
400 g dark or milk chocolate chips (I used 54.5% dark chocolate chips)

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Allow lots of space for the cookies to spread

Preheat the oven to 350 °F (180 °C). Recipe recommended fan mode but I prefer top and bottom heat without fan.
Put the butter, sugar and brown sugar into a mixing bowl and beat until creamy and smooth. This takes about 3 minutes.
Add the egg and beat until well blended. Then add the yolks one by one, followed by the vanilla extract. This will take  another 2 minutes.
Slowly add the sifted flour, corn starch, baking powder, cinnamon powder and baking soda.
Beat on low speed until everything is incorporated.   Set aside about 1/3 cup of chocolate chips and fold in the rest.
Using a small ice cream scoop,  scoop out balls of dough onto lined baking trays about 2 inches apart and sprinkle with a little sea salt.
Bake for 10-13 minutes or until slightly golden brown at the edges. Remove from the oven and  while still hot, arrange a few of the reserved chocolate chips on top. Cool completely on rack before storing in an air tight container.

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