Cookie Shop Chocolate Chip Cookies

I know the giant chocolate chip cookie trend started in NYC, but it is rampant here in Utah! We have so many cookie shops and while there is one that has become the most popular, it's not my favorite. I personally love a more classic style chocolate chip cookie and they HAVE to have semisweet chocolate chips. Do what you want, but semisweet will always be the best. ;) Anyway, this homemade version is unreal. They are so thick, chewy and delicious. You can easily share one and be just fine. 

I mean just look at the inside! You know you want to make yourself a batch right this minute.

Cookie Shop Chocolate Chip Cookies

Adapted from Chelsea’s Messy Apron

8 Tbsp. (1 stick) unsalted butter

1/2 cup light brown sugar, packed

1/3 cup white sugar

1 large egg

1/2 Tbsp. vanilla extract

2 tsp. cornstarch

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 3/4 cups all-purpose flour

1 cup semi-sweet chocolate chips

1. Melt the butter in a large, microwave-safe bowl. Once melted, refrigerate for 5-10 minutes until cool. (You don’t want the butter to be hot or it will melt the sugar.)

2. Once butter has cooled, whisk in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Whisk again until smooth.

3. Add in the cornstarch, baking soda, baking powder and salt. Again, whisk until smooth. Add in the flour and mix until just combined. Don't overmix.

4. Gently stir in chocolate chips until evenly distributed, using hands if needed. Separate the dough into 5 equal parts (about 5.6 oz. each). Place balls of dough in an airtight container and chill for 30 minutes.

5. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone liner. Place 2 or 3 balls of dough on the sheet pan at a time to allow for spreading.

6. Bake for 20-22 minutes being careful not to overbake.

7. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.