Classic chocolate chip cookies

Add 230g cold chopped unsalted butter, 160g caster sugar, and 160g light brown sugar to the mixing bowl. Insert the Butterfly Whisk. Mix for 2 min 30s / vitesse 3.

Add 2 eggs, 1 egg yolk, and 1 tsp vanilla. Mix for 30s / vitesse 3.

Remove the Butterfly Whisk. Add 475g plain flour, 1 tsp salt, 3 tsp baking powder, and 3/4 tsp baking soda. Mix for 20s / vitesse 3. Scrape down sides of the bowl with the spatula if needed and mix for another 10s if not fully combined.

Add 450g chocolate chunks or chips. Mix for 20s / vitesse mijotage / sens inverse to incorporate gently.

Portion the dough into 75-80g balls.

Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).

Preheat oven to 165-170°C.

Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

Remove from the oven and let cool slightly.

Serve warm with ice cream.