1️⃣ Cream Butter & Sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
Add eggs and vanilla, mixing until smooth.
2️⃣ Mix Dry Ingredients
Whisk together flour, cornstarch, baking soda, and salt.
Gradually add to wet ingredients, mixing just until combined.
3️⃣ Fold in Chocolate
Stir in chocolate chips (save a few for topping).
4️⃣ Scoop & Bake
Preheat oven to 350°F (175°C).
Scoop 3-tbsp balls of dough onto a parchment-lined baking sheet (leave room to spread).
Optional: Press extra chocolate chips on top.
Bake for 10-12 mins until edges are golden but centers look slightly underdone.
Let cool 5 mins on the tray (they’ll firm up!).
💡 Pro Tips for Perfect Cookies
🔸 Use room-temp butter – Too cold = dense cookies; too warm = flat cookies.
🔸 Don’t overmix – Stir until just combined for tender cookies.
🔸 Underbake slightly – They continue cooking on the tray.
🔸 Want thicker cookies? Chill dough 30 mins before baking.
🍽️ Serving Ideas
✨ Warm with milk – The classic combo!
✨ Ice cream sandwiches – Sandwich between cookies.
✨ Gift in a jar – Layer dry ingredients for a cute DIY present.
🤔 FAQ – Your Cookie Questions Answered!
Q: Can I use melted butter?
A: No—it makes cookies spread too much. Softened butter is key!
Q: Why are my cookies flat?
A: Butter may have been too warm, or dough wasn’t scooped tall (try chilling dough).
Q: How do I store them?
A: 3 days at room temp or freeze dough balls for 3 months.
