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Crisp edges, soft middle, pools of melted chocolate. Chilling the dough is the whole secret.
Makes about 20 250 g flour 1/2 tsp baking soda, 1/2 tsp salt 150 g soft butter 100 g white sugar, 120 g brown sugar 1 egg + 1 yolk 1 tsp vanilla extract 200 g dark chocolate, chopped
1. Beat butter and both sugars until fluffy, then mix in egg, yolk and vanilla. 2. Stir in flour, baking soda and salt, then the chocolate. 3. Chill the dough for at least 1 hour (overnight is even better). 4. Scoop golf-ball-sized portions onto a lined tray with space between them. 5. Bake at 180 °C for 11–13 minutes until the edges are golden. They firm up as they cool.