When I make cookies (or any treat for that matter), I say “the bigger the better.”. And these cookies are no exception! I use my ice cream scoop to scoop out 1/4 cup of cookie dough and then I chilled it. I find it much easier to scoop then chill, as opposed to chilling the dough and then trying to scoop it out. Also, then you can just plop the ready made cookie dough mounds on your sheet. These are for my goddaughter Sara (I made her sister Lyndsey, my other goddaughter peanut butter chip cookies and Sara hates peanut butter).
1 cup butter, softened to room temp.
3/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla
1 1/2 cups cake flour (or you can use 1 1/2 cups all purpose flour and 1 1/2 tbs cornstarch)
1 1/2 cups flour
1 tbs cornstarch
3/4 tsp baking soda
2 cups chocolate chips
Cream butter, sugar and brown sugar. Add eggs and vanilla. fold in dry ingredients. Stir in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 410 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 10 minutes. Let cool 5 minutes. Remove from sheet and cool completely.
Store in covered container.