What better way to kick-start your day than with a fresh batch of homemade chocolate chip cookies?! Throw away that tub of pre-made cookie dough ... This recipe is going to be your new go-to!
Ingredients
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1/2 cup salted butter, softened at room temperature
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1/2 cup butter-flavored shortening, softened at room temperature
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1 & 1/4 cup golden brown sugar, packed
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1/4 cup white sugar, spooned and leveled
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1 tbsp. vanilla
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1 egg & 1 egg yolk
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1 tsp. baking soda
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1/4 tsp. baking powder
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1/4 cup cornstarch, spooned and leveled
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2 cups all-purpose flour, spooned and leveled
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2 cups mini semi-sweet chocolate chips
Instructions
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Cream together the butter, shortening and sugars for about 3 minutes, until fully incorporated, light, and fluffy. (Note: I always hand mix cookie dough to prevent over-mixing).
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Mix in the vanilla, egg, and egg yolk until fully incorporated and smooth.
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Add the baking soda, baking powder, and cornstarch. The batter should be creamy and smooth.
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Add flour one cup at a time, mixing slowly until just incorporated. Do not over-mix.
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Fold in chocolate chips.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 10-12 minutes, or until the cookies turn golden brown on the edges, and are almost set in the middle.
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Remove from oven and cool on rack for 10 minutes.
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Yields: 18 regular sized cookies
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