Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter, cool room temperature
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated white sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, cream the cool-room temperature butter with light brown sugar and granulated white sugar. Beat on medium-high for 2–3 minutes until the mixture is pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until the mixture is completely smooth.
  4. Whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt in a separate bowl, then gradually mix the dry ingredients into the wet mixture.
  5. Fold in the semi-sweet chocolate chips until evenly distributed.
  6. Using a 2 tbsp cookie scoop, place consistent mounds of dough onto baking sheets lined with parchment paper or silicone mats.
  7. Bake for 12 minutes until the edges are mahogany-colored but the centers remain soft.
  8. Transfer cookies to a wire cooling rack to prevent carry-over cooking.