This is my new go to chocolate chip cookie recipe , I made them based on the photos on the blog and they turned out exactly the same. It's worth reading her notes and using your judgement of your oven and the size you make your cookies.
(If you're confused by my photo we also added spring coloured rice krispies as an add in with the chocolate chips, def recommend its a great texture)
They do look undercooked in the middle when they are done, as long as you let them cool they are perfect.
Nice crispy edges with a soft inside.
We set aside some in an air tight container for the week and they didn't diminish in quality over the 3 days they lasted. The rest went in the freezer and have been eaten as a cold snack (don't knock it till you try it), thawed, and heated from frozen in the air fryer and they hold up and are just as good as they were fresh. Will be making again, most likely a double batch to freeze.
We halved the recipe and did 18 cookies, each scoop was 45g. We took some out when they were barely starting to brown and then we also tested letting some bake for 1 minute longer where they were just a bit browner to make some of them just a little crispier. Both were incredible.
