Ingredients:

  • 1/2 cup (1 stick/115g) unsalted butter, softened
  • 3/4 cup (165g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar (caster sugar)
  • 1/4 cup (60g) plain full-fat yogurt or sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 3/4 cups (210g) plain (all-purpose) flour, spooned and levelled
  • 1 tsp (5g) cornflour (cornstarch)
  • 1 tsp (5g) baking soda (bicarbonate of soda)
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (170g) chocolate chips or chunks (milk or dark)

Instructions:

  1. Preheat your oven to 180°C (350°F). Line two large baking trays with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cornflour, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and noticeably paler (about 3–4 minutes). This is the crucial stage for incorporating air.
  4. Scrape down the sides of the bowl. Add the yogurt (or sour cream) and vanilla extract. Beat briefly on low speed until just incorporated.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until the dough is just coming together and appears shaggy. Stop mixing as soon as the last streaks of flour disappear.
  6. Use a rubber spatula to gently fold in the chocolate chips/chunks.
  7. Chill the dough: Cover the bowl with cling film or scoop the dough immediately onto the prepared trays. Chill the dough for a minimum of 30 minutes. This prevents excessive spreading.
  8. Using a 2-tablespoon cookie scoop, place dough balls onto the prepared trays, leaving at least 5cm (2 inches) between them.
  9. Bake for 10–12 minutes, rotating the tray halfway through. The cookies are done when the edges look set and golden brown, but the centres still look slightly soft.
  10. Leave the cookies on the hot baking tray for 5 minutes to set. Then, transfer them carefully to a wire rack to cool completely.