This cookie is thick and fluffy yet dense and chewy, loaded full of chocolate and all you need is one! I will warn you, this cookie takes longer to bake than your normal chocolate chip cookie but it’ll be worth it. The reason for this is because you use a regular ice cream scoop versus a teaspoon or a small cookie scoop to create a substantial cookie. If you follow this recipe verbatim, make sure you freeze the dough overnight. It will prevent the cookie from spreading. Just a little tip, if you don’t know…if the recipe calls for softened butter, make sure your other ingredients are as well. For instance, this calls for softened butter so you want to make sure that the eggs are room temperature as well and if you store your sugars in the refrigerator, make sure that you let them come up to room temp as well. Otherwise your dough will get clumpy!
1 stick of butter softened
3/4 cup light brown sugar
1/4 cup granulated sugar
2 eggs room temperature
3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
As much chocolate chips as you like!
As I mentioned above, you should freeze your dough overnight or at least refrigerate for a few hours. This dough is very soft and sticky when it’s ready so your cookies will spread if you attempt to bake them right out of your mixing bowl.
In your mixer bowl, cream the butter and both sugars until it is fluffy. Add your eggs and vanilla then beat until well combined and whipped, almost like buttercream icing. Next add in your cornstarch, baking soda, and salt, giving each time to mix well before adding the other. Once they are combined, add in your flour in 1/2 cup increments to ensure that it is well mixed then stir in your chocolate chips.
I scooped this onto a parchment lined cookie sheet then covered with plastic wrap and put the entire cookie sheet into the deep freezer for a full 24 hours.
For frozen dough:
Preheat the oven to 350 degrees and once it reaches that temperature, put your frozen cookie dough onto a parchment or silpat lined cookie sheet. Bake for 20 minutes or until the cookie is starting to brown. Turn your oven off and let the cookies continue to bake in the oven for 10 minutes. Once your timer goes off, immediately remove from the cookie sheet and cool on a wire rack for another 10 minutes.