Prep Time Cook Time Chilling Time Makes
20 mins 13 mins 30 mins 9 cookies
1 cup cold, unsalted butter, cut into small cubes
1/2 cup white sugar
1 cup firmly packed light brown sugar
2 large eggs
3 cups White Lily All-Purpose Flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1 teaspoon salt
1 (12-ounce) bag semi-sweet chocolate chips
1 (10- to 12-ounce) bag mini semi-sweet chocolate chips
Combine the butter and sugars in a large bowl using an electric mixer. Combine 3 to 5 minutes, or until completely mixed. Add the eggs one at a time, beating well after each addition.
In another large bowl, measure flour by spooning into a dry measuring cup and leveling off before adding to the bowl. Add baking soda, cornstarch and salt; whisk to combine.
Add dry ingredients to the butter/sugar mixture all at once. Mix until just combined. Do not overmix. Add chocolate chips and mix until just combined. Cover and refrigerate dough for 30 minutes.
Heat oven to 400 F and line a light-colored cookie sheet with parchment paper.
After the dough has chilled, use a food scale to measure out 6 ounces of dough for each cookie. Place 2 to 3 dough balls 6 to 8 inches apart on the prepared pan and sprinkle with a generous pinch of coarse or flaky salt. Bake 12 to 15 minutes, or until the cookies are golden brown around the edges and just set. Allow cookies to cool on the pan 5 minutes before moving the entire piece of parchment, with the cookies on it, to a wire rack to cool. Work in batches to bake the remaining dough, being sure to keep it refrigerated until baking.
Store cookies in an airtight container up to 3 days. For warm cookies, microwave about 15 seconds to reheat.