These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling. Recipe: https://sugarspunrun.com/thick-chocolate-chip-cookies/ Ingredients 1 cup unsalted butter, softened (226g) 1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two) ½ cup granulated sugar (100g) 2 large eggs, room temperature preferred 1 teaspoon vanilla extract 4 cups cake flour (450g) 2 Tablespoon cornstarch 2 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt 2 cup semisweet chocolate chips (see note) (340g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/3Xk9qYv Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Ice cream scoop (Affiliate Link): https://amzn.to/3WJIuC5 Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe Instructions 00:00 Introduction 00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed. 02:25 Add eggs and vanilla extract and stir well. 03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. 05:15 Gradually add dry ingredients to wet, stirring until completely combined. 06:45 Add chocolate chips and use a spatula to fold in until well distributed. 08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C). 08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely. Notes Flour I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour. Chocolate I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead. Storing Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/