These chocolate chip cookies are the BEST! They have a crisp outside and a soft inside. With the perfect combination of milk and semi-sweet chocolate chips, these cookies are sure to become a family favorite.
Prep Time10 minutesmins
Cook Time9 minutesmins
Course: Dessert
Servings: 36cookies
Author: Jamie at "The Family Food & Fun Space"
Ingredients
1cupdark brown sugar
½cupsugar
1cupcold butter
2eggs
1tspvanilla extract
¼tspalmond extract
2½cupsall-purpose flour
1heaping tspcornstarch
¾tspbaking soda
¾tspsalt
¾heaping cupmilk chocolate chips
¾heaping cupsemi-sweet chocolate chips
Instructions
Preheat the oven to 410° and line a baking sheet pan with a silicone baking mat (or spray the baking sheet with nonstick spray). Set the pan aside.
Add the brown sugar and sugar to the bowl of a stand mixer fitted with the paddle attachment (or the paddle with scraper attachment).
Cut the cold butter into small cubes and add the cubed butter into the bowl.
Mix the butter and sugars on low until the butter and sugar are blended. Turn the speed up to medium for about one minute so the mixture becomes fluffy. Scrape the sides of the bowl with a rubber spatula if needed (with the mixer turned off).
Turn off the stand mixer and add the flour, cornstarch, baking soda, and salt. Mix on low until just blended.
Add the chocolate chips and mix on low until the chocolate chips are fully incorporated into the dough.
Use a cookie scoop (or spoon) to place balls of cookie dough about 2 inches apart onto the prepared baking sheet. About 12 cookies should fit on each sheet.
Bake for 9 minutes, or until the cookies are just barely turning golden brown on the edges.
Allow the cookies to cool slightly on the pan before transferring to a cooling rack to fully cool.
Continue scooping dough and baking cookies in batches. This recipe makes about 36 cookies.
Serve and enjoy! Store any remaining cookies in an airtight container.