Big And Chew Chocolate Chip Cookies
These cookies are absolutely recipe perfection! The secret is using both milk and semi sweet chocolate chips
Prep Time 10 minutes
Total Time 21 minutes
Servings 14 Cookies
- 1 Cup Cold Butter, Cubed
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Pure Vanilla Extract
- 2 3/4 Cups All Purpose Flour
- 3 TBSP Corn Starch
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Cup Milk Chocolate Chips
Preheat oven to 400 degrees.
In a large bowl cream together butter, brown sugar and granulated sugar for 3 minutes on medium speed.
Add in eggs and vanilla and mix until well blended.
In a separate bowl whisk together flour, cornstarch, baking powder, baking soda and salt then slowly add to the wet ingredients.
Blend until the flour is halfway incorporated. You don't want to over mix the dough.
Add in chocolate chips and finish mixing until the flour is just incorporated.
Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a large plate.
Chill in the refrigerator for 1-2 hours.
Place 6 dough balls onto a baking sheet. Make sure to space them evenly apart.
Bake for 12-14 minutes or until lightly golden brown.
Add a few more chocolate chips to the top of each cookie immediately after removing from the oven.
Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
Repeat with the remaining dough.