Disclaimer: Don't make these if you like small, thin, crunchy cookies.
THE BEST CHOCOLATE CHIP COOKIES YOU'VE EVER
HAD IN YOUR LIFE
Prep Time: 45 minutes, Cook Time: 12 minutes, Yield: 12 cookies
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INGREDIENTS:
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted and cooled
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups mini chocolate chips
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DIRECTIONS:
1. In a medium sized bowl, mix together flour, baking soda, cornstarch, and salt. Set aside.
2. In a large bowl, and with a hand-mixer, beat together the butter, brown sugar, and granulated sugar until it become light and fluffy. Then, add the eggs and vanilla extract, and beat until just combined.
3. Carefully add the dry ingredients, and mix briefly until there are no flour clumps left. Fold in the chocolate chips.
4. Cover and refrigerate the dough for 30 minutes to an hour.
5. Remove the dough from the refrigerator and preheat the oven to 325F, making sure the racks are in the middle of the oven.
6. Scoop 1/4 cup of cookie dough at a time and roll into balls. Carefully tear the balls in half by pulling gently on both sides. Then, smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper. Make sure the cookies have plenty of room to spread!
7. Bake for about 12 minutes, or until the cookies have spread and the edges are light gold and the center is still soft and appears slightly under-cooked. Let cool on the baking sheet until the cookies are firm enough to remove.
8. Repeat with remaining batches until all cookies are baked! Enjoy!
xoxo,
CHRISTINA
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