The Best Chocolate Chip Cookies


(16 cookies)

  • 8 oz cold unsalted butter
  • 1 ½ c light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¾ c all purpose flour
  • ¼ c cornstarch
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 3 c chocolate chips


  • In a bowl, combine the flour, cornstarch, salt, baking soda and baking powder and whisk to combine.
  • In a stand mixer fitted with a paddle attachment, mix together the butter and the brown sugar until combines and no lumps remain. Add the eggs, one at a time, and mix until incorporated, scraping in between additions. Add vanilla and mix in.
  • Add dry ingredients to sugar/egg mixture gradually until fully incorporated. Stir in chocolate chips by hand.
  • Refrigerate cookie dough overnight.
  • Preheat oven to 375o F. Line cookie sheets with parchment paper.
  • Divide dough into 12 balls (about four ounces each) and arrange on sheet pan.
  • Bake for 14 to 15 minutes, or until edges are golden and set and center is soft. Allow them to cool before removing from pan and serving.

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