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Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from http://bit.ly/1bN476p by Yvonne Ruperti
- 177.48 ml unsalted butter, very soft (6 ounces, 1 1/2 sticks)
- 118.29 ml granulated sugar (3 1/2 ounces by weight)
- 1.23 ml table salt
- 4.92 ml vanilla extract
- 354.88 ml all-purpose flour (7 1/2 ounces by weight)
- 59.14 ml cornstarch (1 ounce by weight)
- 118.29 ml mini chocolate chip (I used a lot more, almost 6 ounces)
- Your butter needs to be REALLY soft - at least 3 hours at room temperature. Beat the butter with the sugar, salt and vanilla until creamy-smooth.
- Whisk or sift the flour and cornstarch to combine. Add to butter by thirds, stirring until completely combined.
- Place dough on a sheet of plastic wrap. Form into a log 2-3" wide and 8-9" long. Wrap tightly, and roll the plastic on the counter to form a tight, compact shape. Freeze until mostly firm, 20-30 minutes.
- Meanwhile, preheat oven to 350°F.
- Pour chocolate chips onto a plate. Slice firm cookie dough into 1/4" slices. Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up. Leave 2" between cookies (they will spread).
- Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown. Cool on pan 5 minutes, then transfer to wire rack until completely cooled.