The Best Chocolate Chip Cookie Ever
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large egg, at room temperature
- 2 tsp vanilla extract
- 2 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2-3 cups chocolate chips
Cream butter and sugar in large mixing bowl then beat in eggs and vanilla (I use a stand mixer).
Combine all the dry ingredients then add to the sugar/butter and beat in.
Stir in as many chocolate chips as you can fit. I use an ice cream scoop to place them on a cookie sheet which makes them all the same size. Bake for about 13 minutes (depending on your oven – may be more like 15). You want them to just turn golden when they are removed since they will continue to brown a little when you take them out. ENJOY!
I also have a batch of these in my freezer. I use my ice cream scoop and plop some right into a tupperware container that goes in the freezer. I will often thaw and bake 4 or 6 at a time if I need a quick chocolate fix or I’m having a friend for tea. Let them thaw for 20 minutes, then pop them in the oven for a fresh baked cookie in no time.