Description
These almost-like-Chip chocolate chip cookies are thick, soft, and packed with gooey milk chocolate, delivering bakery-style flavor right from your own oven.
Ingredients
Units
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup cold butter, cubed
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1/4 tsp vanilla
- 12 oz milk chocolate chips (1 standard-size bag)
Instructions
- Preheat your oven to 415 degrees with the convection setting on (but ok if not).
- Line cookie sheet(s) with parchment paper.
- Combine flours, cornstarch, baking soda, and salt in a medium mixing bowl. Set aside.
- Using your stand mixer, cream cubed butter, brown sugar and white sugar for about 5 minutes. About halfway through, scrape the sides.
- Add eggs one at a time. On the second egg, add the vanilla. Mix until well combined.
- On low speed, add the flour mixture until just combined.
- Stir in the chocolate chips.
- Using a large scoop or ice-cream scooper, scoop two balls of dough and combine them. This is one cookie.
- Place dough onto cookie sheet. Only 3-4 balls of dough will fit on a cookie sheet at a time.
- Place in the oven for 8-9 minutes on convection, or 9-12 minutes if not using convection. The cookies should be dark-golden and crispy, but not burned.
- Remove from the oven, but let sit on the cookie sheet for at least 7-10 minutes to set.
- Move to a wire rack to completely cool off.
Notes
- Cut your butter into small 1/2 inch-ish cubes.
- Use dark brown sugar and milk chocolate chips.
- I used the convection setting in our oven. If not using convection, add 3-5 minutes onto baking.
- If using a limited number of cookie sheets (only one for example), allow that cookie sheet to completely cool off before using for another batch.