Step 1: Prep and Chill

• Start by preheating your oven to 200°C (390°F) and lining a baking sheet with parchment paper. Then, cube your butter straight from the fridge. No need to wait for it to soften—cold butter is key here. Trust me, this step makes a difference.

Step 2: Cream the Butter and Sugars

• Using a stand mixer or hand mixer, beat the cold butter, brown sugar, and granulated sugar together. It might take a little longer than usual because of the cold butter, but keep going until it’s well combined. The mixture should look sandy but stick together when pressed. Don’t rush this step; it’s the foundation of your cookies.

Step 3: Add Eggs and Vanilla

• Crack in the eggs, one at a time, mixing after each addition. Stir in the vanilla extract for that extra flavor boost. The eggs help bind everything together while adding richness to the dough.

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, cornflour, baking powder, baking soda, and salt. Slowly add this to the wet mixture. Be careful not to overmix; just combine until the dough comes together. Overmixing can lead to tough cookies, and nobody wants that.

Step 5: Fold in the Chocolate

• Now for the best part—the chocolate! Gently fold in your chocolate chunks or chips. Be generous; you want plenty in every cookie. There’s nothing more satisfying than biting into a warm cookie and finding those melted chocolate pockets.

Step 6: Shape and Chill

• Divide the dough into large balls (about 125g each). Yes, they’ll look massive, but that’s the point! Place them on the baking sheet and chill for at least 30 minutes. This step ensures the cookies don’t spread too much while baking. Plus, chilling enhances the flavors, so don’t skip it.

Step 7: Bake to Perfection

• Bake the cookies for 12-14 minutes, or until the edges are golden and the centers look slightly underdone. They’ll continue to cook as they cool, so don’t worry if they seem a little soft. Keep an eye on them; every oven is different.

Step 8: Cool and Enjoy