Chocolate Chip Cookies
Chewy on the outside and soft in the inside, these are absolutely scrumptious as a snack or dessert!
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1/2 tsp. ground Himalayan pink salt
- 1 cup butter, soft
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 2 large free-run eggs
- 1 1/2 cups semi-sweet chocolate chips Footnote
Directions
- In a mixing bowl, add flour, baking soda, cornstarch and salt; whisk well and set aside.
- In the bowl of a stand mixer with the paddle attachment, add butter, brown sugar, granulated sugar and vanilla; beat until creamy. Add eggs and beat until well incorporated.
- Add 1/3rd dry ingredients and combine well before adding another 1/3rd, mixing well between each addition. Fold in the chocolate chips.
- Cover with plastic wrap and transfer to the fridge for 30 minutes to 2 hours or up to 2 days.
- Remove the dough from the fridge and bring it back to room temperature, about 30 to 40 minutes.
- Preheat oven to 350ºF and line a baking sheet with a silicon mat; set aside.
- Scoop up about 1 ½ tbsp. of dough, roll each into a ball, slightly oblong shaped on top with a flat bottom. Place on the prepared baking sheet, spacing them evenly.
- Transfer to the preheated oven and bake for 12 to 14 minutes or until light golden brown.
- Remove from the heat and let the cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
Notes
Footnote: I like mine reasonably sweet but if you prefer them sweeter, add more chocolate chips.