Prep Time: 15 minutes Cook Time: 25 minutes Makes: 12 - 4” cookies 24 - 2” cookies
Preheat oven: 325°F
280g AP flour 1 1/2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 170g unsalted butter - room temperature 150g light brown sugar 100g sugar 1 large egg + 1 egg yolk- room temperature 2 tsp vanilla 270g semi-sweet chocolate chips
Instructions Whisk flour, cornstarch, salt & baking soda together. Set aside.
Using the stand mixer fitted with the paddle attachment, on medium high, cream butter, brown sugar and sugar together until combined & creamy about 2 minutes.
Add egg, egg yolk & vanilla, beat on medium high until well combined. Scrape down the sides as needed.
On low speed add half the flour mixture until just combined. Add remaining flour mixture and stir with a wooden spoon to combine.
Add chocolate chips & stir to combine. Refrigerate at least 30 minutes. Can refrigerate over night, if you do this allow to sit at room temperature for 5 minutes to make scooping the dough easier.
Jumbo Cookies (4"): Divide dough into 12 portions. Medium Cookies (2"): Use a 2” scoop (~2 Tbsp)
Place cookies on parchment lined baking sheets with enough space so the cookies remain separate. Jumbo cookies bake 22-25 minutes, rotating pan halfway through baking. Cool 10 minutes on baking sheet, then cool completely on wire rack.
Medium Cookies bake 14 minutes, rotating pan halfway through baking.Cool 5 minutes on baking sheet, then cool completely on wire rack.