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The Perfect Chocolate Chip Cookie

I have perfected good ol' traditional CCC. The results? Simply amazing. There are hundreds..actually THOUSANDS of chocolate chip cookie recipes out there. It is chewy, thick and has a soft, bakery-like center.
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Total Time 3 hours
Course Dessert
Servings 24 cookies

Ingredients
  

  • 3 cups AP Flour
  • 1 tbsp cornstarch
  • 2 tsp baking soda (make sure it's not expired)
  • 1/2 tsp salt
  • 2 sticks butter room temperature
  • 1 cup brown sugar packed
  • 2 eggs
  • 2/3 cup sugar
  • 1 tbsp vanilla extract
  • 1.5-2 cups semi-sweet chocolate chips

Instructions
 

  • 1.     Mix together the dry ingredients (flour, cornstarch, soda and salt). Set aside.
    2.     In the bowl of your stand mixer fit with the paddle attachment, beat together the softened butter and sugars for about 2-3 minutes until light pale and fluffy. Scape the sides of the bowl as you go. Add the eggs and vanilla until combined. THEN, add the dry ingredients and beat on a low-medium speed until just combined. 
    3.     Using your spatula or a wooden spoon, fold in your chocolate chips. 
    4.     Cover the bowl with plastic cling wrap and transfer to your refrigerator to chill for 1-2 hours. 
    5.     Preheat oven to 350 and line baking sheets with parchment paper. Remove dough from fridge. Scoop and roll dough into 1" balls. Bake in the oven for 10-12 minutes. Don't overcook! The edges should begin to turn golden while the middle may looked undercooked. That's how we want them, folks. Remove from oven and let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack