These cookies are thick, chewy, and stuffed with chocolate chips! If you're craving a decadent cookie that is bakery-quality, whip up a batch of these cookies!
Ingredients
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1 cup butter, softened
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1/4 cup white sugar
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3/4 cup light brown sugar, packed
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1/2 cup dark brown sugar, packed
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2 tsp. vanilla
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1 egg + 1 egg yolk
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2 tsp. baking powder
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3/4 tsp. baking soda
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2 tbsp. cornstarch
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2 & 1/3 cup all-purpose flour
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1 & 1/2 cups chocolate chips
Instructions
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Cream together butter and sugars until fully combined.
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Mix in the vanilla, egg, and egg yolk.
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Add baking soda, baking powder, and cornstarch and combine.
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Mix in flour one cup at a time, followed by the 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.
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Scoop dough using an ice cream scoop and roll into a large ball using your hand. For these cookies, the cookie-dough balls should be roughly the size of your fist.
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Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 4 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 13-15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.
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Remove from oven and cool on rack for 15 minutes.
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Yields: 8 extra-large cookies
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