Chocolate Chip Cookies
Ingredients
2 2/3 c + 2 TBSP all-purpose flour
1 1/4 tsp baking soda
1 tsp cornstarch
1 1/4 tsp salt
1 c (2 sticks) unsalted butter
1 c granulated sugar
1 c brown sugar, packed
2 tsp vanilla extract
2 eggs
2 c chocolate chips (semi, bittersweet or both)
Sea salt for sprinkling (optional)
Directions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
2. Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until its almost completely melted but has a few soft pieces left.
3. In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt.
4. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute. Add the eggs one at a time, mixing in between additions. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips with a spatula. Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it.
5. To bake the cookies, using a standard size cookie scoop (aprx 1.5 TBSP) to form balls of dough. Place onto the prepared sheets, leaving 2 inches in between. Sprinkle with sea salt if desired.
6. Place in oven and bake for 11-13 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Recipe Source: Maryelle R, who found it online somewhere.
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