Big Thick Chocolate Chip Cookies

1 cup (226 g) unsalted butter softened

1 cup (200 g) brown sugar firmly packed (use light, dark, or a blend of the two)

½ cup (100 g) granulated sugar

2 large eggs room temperature preferred

1 teaspoon vanilla extract

4 cups (450 g) cake flour

2 Tablespoon cornstarch

2 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon salt

2 cup (340 g) semisweet chocolate chips see note

¼ cup pecans (optional)

Instructions

1. Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.

2. 1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar

Add eggs and vanilla extract and stir well.

3. 2 large eggs, 1 teaspoon vanilla extract

In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

4. 4 cups (450 g) cake flour, 2 Tablespoon cornstarch, 2 teaspoon baking powder, ¾ teaspoon salt, ¼ teaspoon baking soda

5. Gradually add dry ingredients to wet, stirring until completely combined.

6. Add chocolate chips and use a spatula to fold in until well distributed.

7. 2 cup (340 g) semisweet chocolate chips

8. Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).

9. Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.

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