These are the cookies that Miles' co-workers ask for all the time. The recipe has been adapted from this one: http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html
- 1.5 cups butter, soft but not melted
- 1.5 cups light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 4 tsp vanilla
- 4 cups AP flour
- 4 tsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
- 4 cups semi sweet chocolate chips
- 1 cup chopped dark chocolate
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Preheat oven to 350 degrees.
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In a stand mixer, start beating butter and add in the brown sugar and the white sugar. Beat on medium speed until totally creamed, fluffy and light in color, scraping down the sides as necessary. This should take a few minutes- don't rush it. This is important! Look at the picture I have for reference.
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Slowly add in the vanilla and beat to combine. Add the eggs in at a time stirring to totally combine in between each addition.
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Add in the salt, baking soda and corn starch and stir to combine.
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With the mixer running add a the flour slowly until all added. The dough might seem a little stiff but that's fine.
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Add in the chocolate chips and chopped chocolate and combine all together. You might need to remove the bowl from the mixer and do this by hand if your mixer isn't big enough to mix it all well.
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Line a baking sheet with parchment paper and use cookie scoop (linked above for the one I use), to scoop cookie dough and evenly space out cookies. Bake for 7-8 minutes depending on how big your cookies are.
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Remove cookies from oven (don't overbake- they might seem underdone in the middle but they will stiffen up when they cool and be super soft and chewy). Let cookies rest on the cookie sheet for 4-5 mins and then let them cool on a cooling rack. Once totally cool store the cookies in an airtight container for up to a week.
If you want to make salted chocolate chip cookies add a pinch of some flaky salt to the cookies right when they come out of the oven. I love Maldon or Jacobsen salt for this. Have fun!