These chocolate chippers are slightly thick with a soft and chewy center and barely crisp edges. A perfect cookie, if you ask me.
Tasia ~ twosugarbugs
dark brown sugar
firmly packed (I prefer dark brown, but light brown works too)
pure vanilla extract
semi-sweet chocolate chips*
milk chocolate chips*
In a medium size bowl, whisk flour, baking soda, cornstarch and salt. Set aside.
Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy. Approximately 3-5 minutes.
Scrape down your bowl and add the eggs and vanilla. Mix until well combined.
With the mixer on low, add the flour mixture and blend until just combined.
Fold in the chocolate chips.
Cover and chill at least one hour and up to 2 days.
Preheat oven to 350°F
Prepare baking sheets with a silpat liner or parchment paper.
Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on prepared baking sheet, spacing about 2 inches apart.
Bake 11-14 minutes, until edges are lightly browned. They will look slightly underdone in the centers. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
*You can use any combination of chocolate chips. I also like to do semi-sweet mixed with milk chocolate and peanut butter chips or semi-sweet mixed with m&m's.
Chocolate Chippers https://twosugarbugs.com/chocolate-chippers/