THE ONLY CHOCOLATE CHIP COOKIE RECIPE YOU NEED

Tried and true.
My favorite recipe of all time, easy and delicious. Try these classic chocolate chip cookies and thank me later!
CHOCOLATE CHIP COOKIES
INGREDIENTS
-1 cup unsalted butter (225g)
-1 cup light brown sugar (200g)
- ⅔ cup white sugar (135g)
- 2 large eggs (room temperature)
-2 teaspoons vanilla extract
-2 ¾ cups all-purpose flour (340g)
-1 teaspoon cornstarch
-1 teaspoon baking powder
-1 teaspoon baking soda
-1 teaspoon salt (coarse salt is preferred)
-1 bag chocolate chips (milk chocolate chips are my favorite but feel free to use semi-sweet, dark, whatever you prefer) (285g)
-flaky sea salt for sprinkling (omit at your own discretion)
STEPS:
First, we need to brown our butter. Place butter in a saucepan over medium heat. The butter will pop and fizzle. After 5-7 minutes the butter will start to brown. You know it’s finished when the color turns to a darker amber color, and it starts to smell “nutty.”
Transfer butter to a large bowl and allow to cool for 5-10 minutes.
Add white and brown sugar. Mix well with a spatula. Add eggs and vanilla, mix. Dump the flour, cornstarch, baking powder, baking soda, and salt on-top of the wet mixture.
Gently mix until just combine. do not over-mix. This is very important!
Mix in chocolate chips.
Refrigerate cookie dough for at least 1 hour. (You can bake right away, just expect flatter cookies.)
After chilled, scoop 2 tablespoon size cookie dough balls onto a baking sheet lined with parchment paper.
Bake at 350F for 10-12 minutes or until slightly golden around the edges.
Sprinkle cookies with flakey salt. Cool, and enjoy:)
TIPS
-use room temperature eggs
-don’t over mix your ingredients! I just use a bowl and a spatula, no need to use a mixer. The less you mix, the bigger and gooey-er the cookie
-don’t over-bake your cookies! I take them out when they are SLIGHTLY golden. They will continue to cook after you take them out of the oven, so don’t worry about it too much!
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