Ingredients

The following ingredients have 12 Servings
  • 1 cup unsalted butter (, barely softened)
  • 1 cup light brown sugar (, packed )
  • 1 cup granulated sugar
  • 2 large eggs (, cold)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour (, spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 3/4 teaspoon fine sea salt (, or 1 teaspoon kosher)
  • 1 -2 cups chocolate chips (, I prefer to mix semi-sweet and milk)

Instruction

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and beat just until combined once the eggs are added, you don't want to over mix. 
  • Add the flour, baking soda, salt and cornstarch and mix on low. I like to slowly mix in the chocolate chips with the last cup of flour. Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate dough for 30-60 minutes if time allows.
  • Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
  • Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3 minutes.
  • Remove cookies to a cooling rack. Serve while warm if desired.