Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 1/3 cup white sugar
- 1 LARGE egg
- 1/2 tablespoon pure vanilla extract
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt (reduce if using table salt OR if sensitive to salt)
- 1 and 3/4 cups white all-purpose flour
- 1 and 1/2 cups good quality milk chocolate chips, separated (OR use semi-sweet or dark chocolate -- whichever is your favorite)
Instructions
- In a very large, microwave-safe bowl, melt the butter. Once melted, stick it in the fridge for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies flat/greasy.
- Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.
- Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (Note 1) flour and mix until JUST combined. Don't over mix.
- Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough into 4 equal parts. If you have a food scale, each ball should be just a little over 6 ounces. Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
- Place two dough balls at a time on a sheet pan giving the cookies plenty of space.
- Bake for 20-25 minutes erring on the side of under-baking which keeps them soft and chewy. The cookies will "bake" a little more out of the oven.
- Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate AND makes them look pretty!). Allow to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. IF you like salty sweet, add a few flakes of salt on top!
- STORAGE: We like these cookies best on day 1 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.
This Recipe adapted from >>>> Click Here
