Thick Chocolate Chip Cookies

Steps

1. 1

   In a large mixing bowl, combine 115g of melted and cooled unsalted butter with 150g of brown sugar and 50g of granulated sugar.

2. 2

   Whisk the butter and sugars together until the mixture is smooth and well combined.

3. 3

   Add one large egg and 1 teaspoon of vanilla extract to the bowl.

4. 4

   Whisk again until the mixture is pale and slightly fluffy.

5. 5

   Sift in 250g of all-purpose flour, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

6. 6

   Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.

7. 7

   Fold in 175g of chocolate chips or chunks until evenly distributed throughout the dough.

8. 8

   Cover the dough and refrigerate for at least 30 minutes to prevent the cookies from spreading too much.

   Start 30-minute timer
9. 9

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a baking sheet with parchment paper.

10. 10

    Scoop large balls of dough (about 3 tablespoons each) and place them on the prepared baking sheet, leaving space between them.

11. 11

    Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.

    Start 10-minute timer
12. 12

    Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.

    Start 5-minute timer