1. Use the kitchen-aid mixture or a hand-held beater to beat the butter, granulated sugar, and the brown sugar together until light in colour.
2. Once it is beaten well, add the egg and the vanilla essence.
3. Next, on another bowl combine the flour, baking soda, cornflour and the salt together.
4. On low speed, gradually mix the dry ingredients with the wet ingredients. Mix it lightly avoid overmix.
5. Lastly, add the mini chocolate chips and gently give it a mix. You may add broken chunky pieces of milk chocolate bars or just about any chocolaty chunks of your choice.
6. If making regular cookie shapes leave it in the fridge to chill the dough for about 30min to an hour. If using the cupcake pan no need to chill.
7. When ready to bake the cookies, preheat the over to 350'F (175'F).

Cookies baked in baking sheets

1. When cookies are made in baking sheets they spread into a perfect circle shape. Left with a soft middle if taken out of the oven at the perfect time.

2. Scoop a big spoonful of the cookie dough, roll it to a ball if preferred, and place it on parchment covered baking sheets. Place no more than 6-8 dough per cookie sheets so that there is enough space for the cookies to spread when baking.

3. Set the kitchen timer to the minimum recommended time. if cookies aren't done yet keep a close eye to avoid burnt cookies.

4. Bake for 8-12 minutes depending on the size. When done. remove from the oven, let it cool in the baking sheet for 3-5 min before transferring to a cooling rack.

5. To check if done, press the edges of the cookies with a spatula. If the edges feel close to firm it is done and you may remove it from baking further. It is normal to have the middle of the cookie slightly soft when taking it out. However, when checking the firmness of the edge and it leaves a noticeable dent or goes inward easily, let the cookies bake for few more minutes.

Cookies baked in a cupcake tray

1. Baking the cookies in a cupcake tray will help hold the shape, resulting in much chewier and a softer middle. I used the smaller cupcake tray, you may use the regular size or the muffin pan as well to bake the cookies. Baking time differ depending on the pan.

2. Grease the cupcake tray lightly with butter or shortening. Scoop a spoonful of the cookie dough and place them on the cupcake tray. Bake at 350'F for 5-7min.
3. Check if the cookies are done by inserting a wooden toothpick up to the mid-point then removing to check if there is any dough stuck to it. If so the cookies need another few more minutes to bake. If the toothpick comes out clean the cookies are done. It is normal to see melted chocolates on the toothpick but not the cookies dough, and when removing from the oven it is alright if the middle is still soft.

4. It is important to keep a close eye on the cookies after the last check to avoid burnt or over-done cookies.

5. When done, remove from the oven, let it cool in the cupcake tray for 2 min before transferring them to a cooling rack.