Thick & Fluffy Chocolate Chip Cookies

• These freeze exceptionally well — freeze scooped dough balls and bake from frozen +1–2 minutes. • Add a sprinkle of flaky salt before baking for a pro finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a saucepan over medium heat until browned and aromatic.

Step 2

Pour the browned butter into a mixing bowl and let cool for 15 minutes.

Step 3

Whisk the granulated and brown sugars into the warm butter until fully combined.

Step 4

Whisk in the eggs one at a time until smooth.

Step 5

Stir in the vanilla extract.

Step 6

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

Step 7

Add the dry ingredients to the wet mixture in batches and stir until just combined.

Step 8

Fold in the chocolate chips evenly.

Step 9

Cover and refrigerate the dough for at least 2 hours or overnight.

Step 10

Preheat the oven to 375°F (190°C).

Step 11

Scoop dough into ¼ cup-sized balls and place them on a parchment-lined baking sheet.

Step 12

Bake for 12–14 minutes until the edges are golden and the centers are just set.

Step 13

Let cookies cool on the baking sheet for 5 minutes.

Step 14

Transfer the cookies to a wire rack to cool completely.