This recipe is like my third child; it’s my baby. I spent a year perfecting this chocolate chip cookie recipe. This isn’t a recipe for whipping up a quick batch of cookies, this is a recipe for wow’ing a crowd or impressing your honey. My daughter begs for these cookies on a regular basis and often tells me of the cookies she eats that don’t quite measure up. These cookies are slightly under baked in the middle and chewy, delicate, soft chocolate chip cookie goodness.
These cookies are better than your mother’s…and dare I say grandmother’s! I got the inspiration for these cookies from the Corner Bakery…or was it Panera? Anyway, I was inspired by the cafe-like cookies that would come in catered lunch boxes from when I was working. I scoured Pinterest and the internet, but nothing was perfection, so I went about tweaking and experimenting on my own…and the result is chocolate chip cookie perfection!
If you found your way here from my keto Instgram account, I’m sorry! I’ll be posting plenty of my keto recipes in the future. 😉
Before I let you in on my secret recipe, here are some pointers:
- When it says ‘room temperature’ – let it come to room temperature! It WILL make a difference.
- Let your dough cool down in the refrigerator for at least 30 minutes – it will impact the shape and consistency if you don’t!
- Know your oven and adjust the cooking time accordingly. The oven in our current house runs hotter than the oven in our last home, so the baking time varies. Just be careful not to over bake!
- 2 1/4 cups all purpose flour
- 1/2 tbsp baking soda
- 1 tbsp cornstarch
- 1 tsp pink Himalayan salt (or regular salt)
- 1 1/2 sticks unsalted butter – melted, then cooled to room temperature
- 1 1/4 cup brown sugar – lightly packed
- 1/2 cup granulated white sugar
- 2 extra large eggs – room temperature
- 1 tbsp vanilla extract (I don’t actually measure this, but I do like more than most recipes call for)
- 1 1/2 cups chocolate chips
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch and salt.
- In a large bowl, beat together the melted butter and sugars with a hand mixer. Beat until well combined.
- Add eggs and vanilla, one at a time, and beat until just combined.
- Slowly mix in the dry ingredients with a large, wooden spoon. (I add the dry ingredients in thirds.) Mix each increment until just combined.
- Fold in the chocolate chips.
- Cover & refrigerate for at least 30 minutes. Preferably an hour.
- Preheat oven to 350* & line baking sheets with parchment paper.
- Scoop the dough onto the baking sheets, making each cookie about 1/4 cup.
- Bake for 11-15 minutes or until the edges and tops have slightly browned but the center still looks soft and slightly under baked.
- Let the cookies cool on the baking sheet for about 20 minutes before trying to move them.