Chocolate Chip Cookies

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke All-purpose flour Medium Brush Stroke Cornstarch Medium Brush Stroke Dark brown sugar Medium Brush Stroke Vanilla extract Medium Brush Stroke Eggs Medium Brush Stroke Unsalted butter Medium Brush Stroke Baking soda Medium Brush Stroke Salt Chocolate chips Granulated sugar Full Ingredients

How to make

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Whisk the all-purpose flour, baking soda, cornstarch, and salt together in a large bowl.

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In a separate bowl, beat the melted butter and both sugar until no sugar lumps remain. Add the egg and yolk and beat for another minute to incorporate, then whisk in the vanilla extract.

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Gradually pour the flour mixture into the wet mix, mixing with a wooden spoon or spatula until thoroughly incorporated.

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Fold in the semi-sweet chocolate chips, then cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.

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Scoop the chilled cookie dough into medium-large balls (around 50 grams per ball). Place the balls on the lined baking sheets 2 inches apart, as they will spread during baking.

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Remove the baking trays from the oven and allow the baked chocolate chip cookies to cool for about 10 minutes to set and harden.

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Once they cool completely, they're ready to serve.

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Cooking Tips

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Chocolate Chip Cookies

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