Tips for the perfect built-in kitchen
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Preheat the oven to 160C/325F. Line two baking sheets with baking parchment and set aside.
In a medium bowl sieve the flour, bicarb and sea salt together. Stir a few times to distribute the raising agent.
Using an electric whisk, cream (well whisk) the melted butter together with the sugars and then add the large egg, extra yolk and vanilla to the mixture. Whisk again and then add the flour.
Defy all rules of pastry and keep beating the mixture to stretch those gluten strands even further (normally you would gently fold in the flour to prevent the mixture getting tough).
Stop. Add the chocolate chips and fold in. The cookie dough should feel almost dry now, like a solid lump so make sure the chocolate chips don't all cluster in one part of the dough.
Opinion varies on whether to chill the dough first before baking or just getting on with it. I just took an ice cream scoop and scooped chunks of dough on the baking sheets, spacing them about 5cm apart. To be on the safe side, space them further than 5cm as the cookies have a tendency to merge together while baking.
Bake on the upper-middle shelf of the oven for 15-18 minutes until the cookies are golden, the sides feel firm-ish to the touch but the centre is still quite soft.
Cool the cookies on the baking sheets (helps keep their chewy consistency) and then remove with a pallet knife or very flat spatula. Store in a cookie tin.
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