Chocolate Chip Cookies

 

If someone told me I could only take one type of dessert with me to a desert island—because they might—that dessert would be Chocolate Chip Cookies; warm, soft, delicately browned, and removed from the oven at precisely the right moment.

 
 
Chocolate Chip Cookies
 
 

Elements

3/4 CUP BUTTER, ROOM TEMPERATURE

1 LARGE EGG, ROOM TEMPERATURE

2 TABLESPOONS MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT

3/4 CUP LIGHT BROWN SUGAR

1/4 CUP CANE SUGAR

1-3/4 CUP ALL-PURPOSE FLOUR

1 TEASPOON CORNSTARCH

1 TEASPOON BAKING SODA

1/2 TEASPOON SEA SALT

1-1/2 CUPS SEMI-SWEET CHOCOLATE CHIPS


Directions

  1. Preheat the oven to 350°f (176°c).

  2. In the bowl of a stand mixer fitted with a whisk attachment, add butter; whisk for 2-3 minutes.

  3. Add egg and vanilla extract, whisk to combine.

  4. Add sugars and continue whisking for 5 minutes; scrape the sides and bottom of the bowl with a spatula.

  5. In a large mixing bowl with a sifter in the center, add flour, cornstarch, baking soda, and sea salt; sift mixture into the bowl.

  6. Stop the mixer and add half of the dry mixture; whisk to combine.

  7. Once combined, stop the mixer again and add the second half of the dry mixture; whisk until well-combined. 

  8. Add chocolate chips and whisk on low until combined.

  9. Using a springform scoop (I prefer the 1”), scoop dough onto a silpat-lined or parchment-lined baking sheet.

  10. Bake for 13-15 minutes per batch.

 
 

x, Melissa

 
CookiesMelissa ChildressChocolate Chip, Classic