Chocolate Chip Cookies
(I heart Naptime)
Ingredients
▢ 1 cup unsalted butter , barely softened
▢ 1 cup light brown sugar , packed
▢ 1 cup granulated sugar Combine in mixer cream for 1 minute
▢ 2 large eggs , cold
▢ 1 Tablespoon vanilla extract Add to creamed sugars and butter mix til just combined
▢ 3 cups all-purpose flour , spooned and leveled
▢ 1 teaspoon baking soda
▢ 1 teaspoon cornstarch
▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher Sift together add to mixer, blend
▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk Add to dough
Instructions
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate dough for 30-60 minutes if time allows.
Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3 minutes.
Remove cookies to a cooling rack. Serve while warm if desired.
- To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
- To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
- Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
- Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.
