BAKERY STYLE CHOCOLATE CHIP COOKIES

Another Cookie but not just a cookie but a Chocolate Chip Cookie.........Found on Pinterest by lovely little kitchen -soft-bakery-style-chocolate-chip-cookies made by Julie.  Adding cornstarch to the dough makes these little gems what they are.  Soft, and sweet.   Go over and visit Julie she has a lot of recipes.

SUPER SOFT BAKERY STYLE CHOCOLATE CHIP COOKIES

Serves: 24 large cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups semisweet chocolate chips  (little over 1 bag of mini chips)

Learn Basic Steps for Safe Cooking

Directions:

1. In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
2. Add eggs one at a time and mix.
3. Add vanilla and mix.
4. In a separate bowl, mix together flour, baking soda, cornstarch and salt.
5. Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
6. Mix in the chocolate chips.
7. Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
8. Preheat oven to 350 degrees.
9. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.

Notes:

*Chilling the dough before baking helps to prevent the cookies from spreading too much as they bake.
** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.

I made my cookies a little smaller and the dough was not put in the refrig.