Milk Chocolate Cookies

Method

1. 1
   Using a stand mixer fitted with the paddle attachment, mix the butter and caster sugar together until combined. This will take about 1 to 2 minutes.
2. 2
   Add the dry ingredients (baking powder, salt, bicarbonate of soda, plain flour, cornflour, and chocolate) to the bowl and mix for 30 seconds.
3. 3
   Add the egg, egg yolk, and golden syrup into the mixture and mix until a cookie dough is formed and starts coming away from the bowl.
4. 4
   Divide the dough into cookie balls, weighing them out to make each cookie about 110g to 120g.
5. 5
   Place the dough balls on a lined baking tray or into a container lined with baking paper, and chill them in the freezer for 1 hour.
6. 6
   While the dough is chilling, preheat your oven to 190°C / 170°C Fan / Gas Mark 5.
7. 7
   Once chilled, place the cookie balls onto lined baking trays, leaving at least 2 inches of space between them to allow for slight spreading.
8. 8
   Bake for 14 minutes, then remove from the oven and leave the cookies to cool completely on the baking tray before moving them.
9. 9
   If the cookies have spread slightly, use a round cookie cutter to gently swirl them back into shape while they are still hot.