Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) salt
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5ml) cornstarch
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Incorporate the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the baking soda, salt, flour, and cornstarch.
  4. Gradually add dry to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  5. Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed.
  6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours).
  7. Preheat the oven: Preheat oven to 375°F (190°C).
  8. Scoop and bake: Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake until golden: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.