Chocolate Chip Cookies


  • 2½ sticks unsalted butter
  • 1¼ cups dark brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (12 ounce) bag mini semisweet chocolate chips


Using an electric mixer, beat butter and sugars together until light and fluffy. Slowly add in vanilla extract and eggs, whipping until combined.

In a separate bowl, mix the flour, cornstarch, baking soda and salt. Stir it into the butter mixture. Fold in mini chocolate chips.

Roll dough into 1½ inch balls, flattening them slightly, and placing them about 2 inches apart on a parchment-lined baking sheet. Freeze for 15 minutes, so they're more likely to hold their shape.

When you place them in the freezer, preheat the oven to 350° F. Bake the cookies for 13-15 minutes, or until lightly golden on the edges.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License