The dough for these delicious chewy chocolate chip cookies is chilled for several hours or overnight. They're the perfect combination of crisp edges and soft, chewy center.
Prep Time: 12 minutes
Cook Time: 10 minutes
Chill: 2 hours
Total Time: 2 hours, 22 minutes
Yield: Makes About 5 Dozen
- 3 cups flour, 13 1/2 ounces
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 cups regular or mini semisweet chocolate chips
Combine the flour, cornstarch, baking soda, and salt in a bowl. Whisk or stir to combine thoroughly.
In a mixing bowl with electric mixer, cream the sugars with the butter until light and creamy. Add the vanilla and blend until blended. Beat in the eggs, one at a time, beating well after each addition. Add the flour mixture and blend on low speed until a dough forms. Fold in the chocolate chips. Refrigerate for at least 2 hours or overnight.
Line baking sheets with parchment paper or grease lightly. Heat the oven to 350° F (177° C/ Gas 4).
Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheets.
Bake for about 10 minutes. The bottoms should be slightly browned and the tops will still be soft and look slightly underdone.*
Remove to racks to cool completely.
*If you prefer your cookies a bit crispy rather than soft and chewy in the center, bake them a few minutes longer, until lightly browned all over.
Makes about 5 to 6 dozen cookies.
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