Chocolate chip cookies

Setup - Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.

Setup - Line 2 trays with baking / parchment paper.

Dry Ingredients - Whisk the flour, salt and baking soda in a bowl.

Wet Ingredients - Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).

Wet Ingredients - Whisk to finish melting the butter.

Wet Ingredients - Add brown and white sugar, whisk energetically for 15 seconds.

Wet Ingredients - Add egg, yolk and vanilla, whisk well for 15 seconds.

Mixing - Add flour mixture and mix until flour is almost fully incorporated.

Mixing - Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.

Resting - Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds.

Shaping - LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup and place on baking trays 5cm / 2″ apart – 13 balls. Top with remaining choc chips.

Shaping - SMALL COOKIES (26 – 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop. Place on baking trays 4cm / 1.75″ apart, top with choc chips.

Baking - Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total).

Baking - SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total).

Baking - The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.

Cooling - Cool on the tray – they finish cooking. They will lose the puffiness while resting.