Chocolate Chip Cookies

Added some notes to the Host The Toast recipe

Equipment

• 2 medium or large bowls (1 if using a mixer with a bowl)
• Large spoon or paddle
• Whisk (optional)
• Standup or hand mixer (optional)
• Baking tray
• Parchment paper (optional)

Ingredients

Dry

• 2 cups and 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon salt

Wet

• 1 ½ sticks butter (not margarine), melted and cool
• 1 cup brown sugar, lightly packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

12 oz. chocolate chips

Comments

• Immediately melt the butter so it will have time to cool
• Make sure your baking soda is fresh

Instructions

1. Melt the butter so it has time to cool
2. Whisk dry ingredients together in a medium-sized bowl
3. In a separate bowl or mixer bowl, beat together the cooled melted butter and sugars for one minute
4. Add the eggs and vanilla extract to the bowl of butter and sugars, beat until just combined
5. Slowly pour in the dry ingredients while mixing. Mix until no flour clumps remain
6. Fold in chocolate chips
7. Cover the bowl and refrigerate for at least half an hour. During this time, preheat oven to 350°F with racks in the middle of the oven
8. Line baking tray(s) with parchment paper. Scoop ¼ cup dough into balls and place at least 2-3” from neighbors on tray
9. Place tray(s) in oven. Bake for 6 minutes, rotate trays 180°, then bake another 6 minutes
10. After the second interval, check the color of the cookies. They should be golden and a deeper brown on the edges. They may need another 1-3 minutes
11. Once done, remove tray(s) from oven and let cool on tray

Enjoy!