Yes ever! I tested about 20 batches of cookies before arriving to what I have to say is the PERFECT chocolate chip cookies. Soft, chewy, slightly crisp on the outside, amazing to drop off at a loved ones for the holidays. Ooooo, I’m salivating at the thought of them. I haven’t tried any “healthier” substitutes in this recipes because they are just not meant for that. Check out my tried and true recipe.

Makes approx: 20-30 cookies (depending on size)

INGREDIENTS

2 sticks butter (1 cup), softened

1 cup dark brown sugar, packed

1/2 cup granulated sugar

1 tablespoon pure vanilla extract

2 large eggs, room temperature

2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon sea salt

2 + 1/4 cups flour

2 + 1/2 cups semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat your oven to 375 F degrees. Line baking sheets with parchment paper.
  2. In the bowl of  a stand mixer, or handheld mixer, add the softened butter, dark brown sugar, granulated sugar, and vanilla. Cream together using the paddle attachment. Add the two eggs and mix until incorporated.
  3. Add the cornstarch, baking soda, and sea salt. Mix to just incorporate. Add the flour and mix again until fully incorporated. With a spatula, fold the chocolate chips into the cookie dough.
  4. I like to refrigerate my dough for about 20 minutes before cooking to prevent spreading, but it is optional. With a cookie scoop, portion out the cookie dough. Bake for 8-10 minutes or until the edges of the cookies are lightly golden brown and the center of the cookies are slightly undercooked. Immediately remove the cookies from the oven.
  5. Allow the cookies to fully cool on the cookie sheets for at least 15-20 minutes. Do not try to lift them off before, as they will break if not set properly.
  6. Enjoy! Batter can be frozen and thawed to be cooked anytime!

xo
A