Bakery Style Chocolate Chip Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups semisweet chocolate chips (little over 1 bag of mini chips)
- In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
- Add eggs one at a time and mix.
- Add vanilla and mix.
- In a separate bowl, mix together flour, baking soda, cornstarch and salt.
- Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
- Mix in the chocolate chips.
- Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
- Preheat oven to 350 degrees.
- Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.
** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.
Source: http://thewednesdaybaker.blogspot.com/2015/01/bakery-style-chocolate-chip-cookies.html
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