Chocolate Chip Cookies

Chocolate chip cookies are the quintessential cookie of the United States, seriously Americans can’t get enough of them. There’s even different styles of the cookie: crispy, chewy, soft, thick, thin, or a combination. Whichever you prefer is entirely up to you or maybe you like them all, like me.

WHY CHILL THE DOUGH?

• The FLAVORS will develop. The butter, sugars, and vanilla will make a more butterscotch like flavor that is perfect with the chocolate chips.
• When chilled, the butter will solidify, so that the cookies won’t spread when baking.
• The outside will be chewy and the inside soft.

WHY SOFTENED, UNSALTED BUTTER?

• Unsalted butter is mostly used in professional kitchens because the salt content can be controlled.
• Make sure to use softened, room temperature butter. From refrigerator to counter, it takes about 30 minutes to and hour to come to room temperature.
• Softened butter will ensure that your cookies are fluffy and soft, not greasy because the fat in the butter didn’t separate before mixing.

WHY ADD CORNSTARCH?

• Cornstarch makes the cookies fluffy and soft in the centers.

WHY HAVE ALL INGREDIENTS AT ROOM TEMPERATURE?

• Ingredients that are the same temperature will bond together creating an even texture.

INGREDIENTS TO MAKE CHOCOLATE CHIP COOKIES

• All-purpose flour
• Cornstarch
• Baking powder
• Baking soda
• Salt
• Unsalted butter, room temperature
• Light brown sugar
• Sugar
• Pure vanilla extract
• Eggs, room temperature
• Semi-sweet chocolate chips
• Bittersweet (60% cacao or higher) chocolate chips or chopped bar chocolate

HOW TO MAKE CHOCOLATE CHIP COOKIES

• In a large bowl whisk together, flour, cornstarch, baking powder, baking soda, and salt; set aside.
• In a stand mixer, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes.
• Add the vanilla, then the eggs one at a time, mixing after each addition.
• Gradually add in the dry ingredient mixture, mix until just combined.
• Remove the bowl from the mixer and fold in the chocolate chips.
• Cover tightly with plastic or in an airtight container and refrigerate for at least 1 hour or up to 72 hours.
• Let sit at room temperature for 30 minutes before baking.
• Preheat oven to 350°F and line two baking sheets with parchment or baking mats.
• If using a standard size scoop (1.5 Tbsp) place 12 cookies per baking sheet.
• Bake only one sheet at a time for 12-15 minutes, until golden brown on the edges and lightly golden on top.
• The center will look soft but not doughy.
• Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.