Chocolate Chip Sugar Cookies
Servings 36 Cookies +/-
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
- 2¾ cups flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp baking powder
- 1 cup unsalted butter at room temperature
- 1¾ cup white sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tbsp pure vanilla extract or vanilla paste
- 1 cup mini chocolate chips plus more for garnish
Other:
- ⅓ cup white sugar for rolling cookies
- Flaky sea salt for sprinkling, optional
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Whisk together the flour, cornstarch, baking soda, salt, and baking powder; set aside.
- Beat the butter with a hand mixer for 1 minute.
- Add 1 3/4 cups of the sugar and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula, as necessary.
- Add the egg, egg yolk, and vanilla extract and beat until well combined.
- Gradually add the dry ingredients and mix on low until just combined.
- Stir in the mini chocolate chips with a rubber spatula. Don’t over-mix.
- Put the remaining 1/3 cup of white sugar in a small bowl.
- Form the dough into 2 tablespoons-sized balls per cookie.
- Roll each ball in sugar until evenly coated.
- Place on the prepared baking sheet 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges. Side Note: Check a little bit early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.
- Remove from the oven and gently press extra mini chocolate chips on top of the cookies and sprinkle a little bit of flaky sea salt, if using.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack and cool completely. Enjoy.