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THICK, chunky, soft & chewy chocolate chip cookies! After weeks of testing, I’m so happy to share my chocolate chip cookie recipe with you guys! These are true bakery-style cookies that are super thick, and they come out perfect every single time. INGREDIENTS 1 cup cold salted butter, cut into cubes 1 cup packed light brown sugar ¾ cup granulated sugar 3 large cold eggs 2 teaspoons vanilla extract 4½ cups all-purpose flour 2 teaspoons cornstarch 2 teaspoons baking powder ½ teaspoon baking soda 3 cups (about 18 oz) semi-sweet chocolate chips DIRECTIONS Line 2 baking sheets with parchment. Whisk flour, cornstarch, baking powder, and baking soda. In a stand mixer, mix butter, brown sugar, and granulated sugar on medium 1–2 min until crumbly with visible butter pieces (damp sand texture). Add eggs one at a time, mixing briefly after each. Mix in vanilla. Do not overmix. Add dry ingredients; mix on low just until dough comes together. Fold in chocolate chips by hand with spatula. Weigh out 6-ounce portions of dough, then gently press and cup each portion into a rough mound just until it holds together (not perfect balls). Each cookie should be exactly 2½ inches wide and 2½ inches tall. Freeze the dough for at least 2 hours before baking, overnight is better. Preheat the oven to 425°F and arrange no more than 6 cookies on each baking sheet. Bake one sheet at a time on the center rack for 13–15 minutes (I do 14½ minutes). Edges should be golden with a slightly lighter center. Rest 10 min on pan, then transfer to a rack. @Williams Sonoma @KitchenAid #chocolatechipcookies #cookie #cookierecipe #dessertrecipe #thebuckheadbaker

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