Go-to chocolate chip cookies

Here’s the new standard, the chocolate chip cookie you’ll bake again and again.

More brown sugar than white and a pinch of cinnamon give them the richer, rounder, perfected flavour.

You will need:

* Two and a quarter cups all-purpose flour.

* Three quarters teaspoon baking soda.

* Half a teaspoon fine salt.

* An eighth of a teaspoon ground cinnamon.

* 114 grams unsalted butter, at room temperature.

* One cup light brown sugar.

* Half a cup granulated sugar.

* Two teaspoons pure vanilla extract.

* Two large eggs.

* 350 grams semisweet chocolate chips.

What to do:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper.

Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about two minutes.

Add the vanilla and eggs and beat until light in colour, two to three minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.

Using a small scoop or tablespoon, drop a level tablespoon of dough onto the prepared baking sheet, about five centimetres apart. Store the dough in the refrigerator between batches.

Bake the cookies in three separate batches until golden around the edges, the centre is soft-set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for five minutes, and then remove to a rack to cool completely.

From Food Network Kitchen.

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