What’s better than a chocolate chip cookie? A giant chocolate chip cookie – big, puffy and soft (and a little gushy, if it is still warm). These use melted butter and need to be refrigerated for at least a couple of hours in order to be puffy!
One note on preheating your oven. I found out for our gas stove to get to the right temperature, it takes 20 minutes from when the oven is turned on. So I set the timer and then put cookies in 20 minutes later. A tech from LG told me after he came out to check the stove and hear me vent my frustrations that our new stove (in 2018) was not baking correctly. Stanley told me the 20 minute tip and he is right. That needs to be in the owners manual!
- 1 cup butter, melted
- 2/3 cup sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 3 cups flour (scooped from,flour container into measuring cup to get the correct amount. Do not pour from container directly into measuring cup)
- 2 tbs cornstarch
- 2-3 cups chocolate chips
Mix butter, sugar and brown sugar. Add eggs and vanilla. Stir in baking soda, salt and cornstarch. Fold in flour. Mix in chips. Scoop out 1/4 cup of dough for each cookie and form into mounds. Chill at least 3 hours, preferably overnight. Preheat oven to 350. Stagger on a cookie sheet that has been lined with nonstick baking liners. Bake 10 to 13 minutes. There will be light golden patches on top. Bottoms of cookies will be a light golden brown. They may seem a little mushy, but will firm up. Cool on sheet 10 minutes.
Store in covered container.