Ultimate chocolate chip cookies

Method

1. To make the dough, melt the butter in a saucepan over a medium heat, Cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. This usually takes about 5–7 minutes and take care not to burn it. Leave the browned butter to cool slightly.

2. Cream together the browned butter, caster sugar and brown sugar in a large bowl.

3. Once combined, add the egg yolks and milk to the butter mixture. Mix until well combined.

4. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cornflour. For the reverse choc chip variation, add the cocoa powder here (replacing 70g/2½oz plain flour). For the gingerbread variation, add the cinnamon, ginger and nutmeg here.

5. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.

6. Gently fold the chopped chocolate into the cookie dough. Using chopped chocolate instead of chocolate chips ensures that the chocolate melts evenly throughout the cookies, enhancing their flavour and texture. If making the ‘everything’ variation, add the pretzels, peanuts and fudge pieces here.

7. Wrap the cookie dough in clingfilm or transfer to an airtight container. Chill the dough in the fridge for at least 24 hours, or for up to 48 hours.

8. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Make sure to use a baking tray large enough to accommodate the cookies with space in between to allow for spreading during baking. Generally a 30cm/12in baking tray should hold about 3 cookies without them merging together.

9. Using a cookie scoop or spoon, portion the chilled dough into 12 balls and place them onto the prepared baking tray.

10. Bake the cookies for 10–12 minutes or until they are golden brown around the edges. Do not worry if the inner circle of the cookie still seems uncooked.

11. Take the cookies out of the oven. While still hot and soft, find a glass, mug or pastry cutter with a rim slightly larger than the size of the cookies. Place it around the cookies on the tray and swirl it around for a few seconds. This will give the cookies perfectly rounded edges.

12. Once the cookies have cooled for 6 minutes, transfer them to a wire rack to cool completely.