The DEFINITIVE best cookie recipe

I love chocolate chip cookies. They are my weakness whilst walking through bakery sections. The ingredients are pretty much always in our cupboards, ready to be made into late night snacks. This means I have tried many recipes over the years, some turned out too dry, too soft, too bland or too lacking in chocolate. Until now!
Last week we had our youth group over and the girls decided to cook some cookies. I didn't have past favourite recipes to hand so conducted a quick google search. Buried in the results was Sallys baking addiction and a link to chewy cookies, and within that post was a link to her original recipe. It's like a treasure hunt! We made these cookies and they were AMAZING- everyone loved them. In fact, I'm currently sitting in Cafe Nero with a cookie from a fresh batch I made last night. I snuck it in because I'm pretty sure it's better than theirs!

To be clear, this recipe is based on Sally's  but with a few changes.

It makes between 10-12 delicious cookies.

You need:

• 170g butter, softened to room temperature
• 150g dark brown sugar
• 50g granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 250g plain flour
• 2 teaspoons cornflour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 3 x 100g bars of dark, milk and white chocolate sliced into small 1cm pieces

1. In a large bowl cream together the butter and both sugars until light and fluffy. Mix in egg and vanilla. In a separate bowl, combine flour, cornflour, bicarb of soda and salt. Mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix until evenly disbursed. 

1. This is the part where you should chill for 24 hours. If you are like me, split the dough in half. Half goes in the fridge for later and half in the oven for now.

1. Preheat oven to 350F. Line a large baking tray with parchment paper or a silicone baking mat. 

1. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 10-15 minutes, until golden brown around the edges. They feel very soft when you remove them from the oven. Allow to cool for 5 minutes and then transfer to cooling rack to cool completely.

Enjoy!