Ingredients

The following ingredients have 24 Servings
  • 1 cup unsalted butter
  • 2 1/2 cups all purpose flour
  • 2 tsp cornstarch
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg (at room temperature)
  • 2 large egg yolks (at room temperature)
  • 1 tbsp pure vanilla extract
  • 2 cups chocolate chips

Instruction

  • In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
  • As soon as the butter is an amber brown color, remove from heat and pour it into a small bowl where it will cool to room temperature. Cover the bowl and refrigerate until the butter comes back to solid but is still malleable.
  • In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
  • In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
  • Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
  • Turn down your mixer to low and add in flour mixture in three intervals, beating after each addition until well-combined. Lastly, add in chocolate chips.
  • Place dough in the refrigerator for at least 30 minutes.
  • Scoop cookie dough in balls the size of a tablespoon and place on a parchment paper lined cookie sheet at least 1 1/2 inches apart. Place the baking sheets into the refrigerator for another 30-90 minutes. The longer the better.
  • Preheat the oven to 350 degrees. Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.