Doughnuts in flavours like crème brûlée, Biscoff and Nutella might be Melbourne bakehouse Bistro Morgan’s bread and butter. But owner Morgan Hipworth also makes a mean cookie. You’ll find both – as well as cinnamon scrolls and cheese-piled toasties – at Bistro Morgan’s second bakehouse, which recently opened in Fitzroy.

Here, Hipworth – who has more than a million followers on Tiktok – shares the recipe for his “ultimate” choc chip cookie recipe. These cookies are best enjoyed the day you bake them, but you can keep any leftovers in an airtight container for up to two days.

Morgan Hipworth’s chocolate chip cookies
Makes 12
Prep time: 20 minutes
Cooking time: 15–18 minutes

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265g unsalted butter, softened and cubed
190g brown sugar
100g caster sugar
12g glucose
2 eggs
220g plain flour
260g baker’s flour
2 tbsp cornflour
2 tbsp milk powder
7g bicarbonate of soda
400g quality couverture chocolate chips (ideally 50–65 per cent cocoa solids)
1 tbsp sea salt flakes, to top the cookies (optional)

Preheat the oven to 190°C. Line a baking tray with baking paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar,
caster sugar and glucose, and mix for 2 minutes or until the mixture is light and fluffy.

Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the eggs and mix
on high speed until the mixture is light and fluffy (and no longer looks separated, around 4

Add the plain flour, baker's flour, cornflour, milk powder and bicarb soda, and mix on the lowest speed until all the flour is just incorporated. Add the chocolate chips and mix on the lowest speed until the
chocolate chips are incorporated into the dough.

Use your hands to mix the dough – it should now be quite sticky – to make sure the chocolate
chips are evenly distributed. Divide the dough evenly into 12 balls. Don’t pack the balls too tightly, you want the cookies to be light and airy.

Place the cookies on the lined baking tray (don’t press them down), leaving at least 5 centimetres between each cookie for them to spread. If using, top each cookie with a sprinkle of sea salt, then bake for 15–18 minutes or until golden brown.

Remove from the oven, allow to cool on the tray for 10 minutes, then transfer to a wire rack to
finish cooling.