Ingredients
- 1 cup cold unsalted butter, cut into cubes
- 1 cup light brown sugar, packed
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2.75 cups all-purpose flour (or 1.75 cups AP + 1 cup cake flour)
- 1 tsp cornstarch
- 0.75 tsp baking soda
- 0.75 tsp salt
- 2–2.5 cups premium chocolate chips (semi-sweet or mixed), plus extra for topping
Equipment
- large mixing bowl
- electric mixer (hand or stand)
- parchment-lined baking sheets
- cookie scoop (large)
- measuring cups and spoons
- wire cooling racks
Method
- Preheat oven to 400°F (or 385°F if your oven runs hot). Line baking sheets with parchment.
- In a large bowl, cream cold cubed butter with brown sugar and granulated sugar for exactly 4 minutes until light, fluffy, and ivory-colored.
- Add eggs and vanilla; beat 1 minute more, scraping the bowl halfway.
- Whisk flour, cornstarch, baking soda, and salt in a separate bowl.
- Fold dry ingredients into wet just until combined; do not overmix.
- Fold in chocolate chips; press a few extra chips on top of each portion for a bakery look.
- Using a large cookie scoop, portion dough onto sheets 2 inches apart.
- Bake 8–11 minutes until edges just turn golden and centers look slightly underbaked.
- Cool on the sheets 5 minutes, then transfer to wire racks to finish cooling.
Nutrition
Calories: 185kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gTrans Fat: 0.2gCholesterol: 30mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 16gVitamin A: 150IUCalcium: 25mgIron: 1.2mg
Notes
Secret techniques: Cold butter limits spread for thicker cookies; cornstarch keeps them tender and soft. Cream butter and sugars for the full 4 minutes.
24-hour enhancement: Wrap dough and chill 24 hours for deeper flavor; bring to room temp before scooping.
Chocolate options: Guittard, Ghirardelli, or Trader Joe’s; mix semi-sweet and milk for nuance. Press extra chips on top for a bakery look.
Storage: Airtight container up to 7 days; freeze baked cookies up to 3 months.
Troubleshooting: If cookies spread, check flour measurement, butter temperature, and use cool pans between batches. Don’t overbake—carryover heat finishes the centers.
Variations: Sprinkle flaky sea salt before baking; swap 1/2 cup flour for cocoa for double chocolate; or brown the butter for a nutty twist.
24-hour enhancement: Wrap dough and chill 24 hours for deeper flavor; bring to room temp before scooping.
Chocolate options: Guittard, Ghirardelli, or Trader Joe’s; mix semi-sweet and milk for nuance. Press extra chips on top for a bakery look.
Storage: Airtight container up to 7 days; freeze baked cookies up to 3 months.
Troubleshooting: If cookies spread, check flour measurement, butter temperature, and use cool pans between batches. Don’t overbake—carryover heat finishes the centers.
Variations: Sprinkle flaky sea salt before baking; swap 1/2 cup flour for cocoa for double chocolate; or brown the butter for a nutty twist.
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