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Kylie's Fave Chocolate Chip Cookies

Who doesn't love a chewy chocolate chip cookie??

Growing up, we made chocolate chip cookies on repeat in our house.  My mom had a finicky oven and the cookies always ended up spread out and chewy - they were the best!  But as an adult, I kept trying to find a cookie recipe to make chocolate chip cookies where the cookies stayed nice & fluffy.  Turns out a little bit of cornstarch does the trick.

The recipe below is a BIG batch of cookies.  It makes LOTS of cookies!  Which is great because this recipe freezes so well.  We make small cookies using a small cookie dough scoop (about a two-bite cookie) - that way you can just have one or you can have 5!

When melting the butter, just heat it until it is JUST barely melted.  That way you won't need to chill the dough too long in the fridge to firm up the dough.

Go ahead and add your favourite type of chips or nuts instead of chocolate chips.  We love changing things up with butterscotch chips, chopped walnuts, or peanut butter chips.

Kylie's Fave Chocolate Chip Cookies

Ingredients:

  • 1.5 cups butter
  • 1.5 cups brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 4.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 teaspoons cornstarch
  • 1 teaspoon salt
  • 2.5 cups chocolate chips (or butterscotch chips, peanut butter chips, chopped walnuts, or a combination of your choice)

Instructions:

Melt butter until just melted.  In a large bowl, add in sugars and cream together until blended.  Add eggs & vanilla & mix until fluffy.

In a medium bowl, mix together flour, baking soda, cornstarch, and salt.  Pour flour mixture into the butter mixture.  Mix until all flour is blended in.  Dough should be fairly stiff

Add chocolate chips and fold in.

Tuck the dough into the fridge for 15 to 30 minutes.  Preheat the oven to 325F.

Line cookies sheets with parchment paper.  Using a cookie dough scoop, scoop dough and place on baking sheets with spaces between dough.  The cornstarch will help keep the shape of the cookies (they won't flatten out too much) so you don't need to give them a lot of space.  We like to use a small cooke dough scoop to make two bite cookies!  That way you could just have one or you could have 4 or 5!

Bake for 10 to 13 minutes until lightly browned on the bottom and not gooey on the top.  Let cool for 5 to 10 minutes on the pan, then transfer to a cooling rack until cool.

These cookies freeze very well!

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