Extra Thick Chocolate Chip Cookies from Beyond Frosting

Extra Thick Chocolate Chip Cookies - made dough July 3, 2023 from Beyond Frosting

1 cup unsalted butter, room temperature

1 cup (220 grams) light brown sugar, packed

1/2 cup (95 grams) granulated sugar

2 large eggs

1 tablespoon vanilla extract

3 cups (420 grams) all-purpose flour

2 teaspoons (4 grams) cornstarch

1 teaspoon salt

1 teaspoon baking soda

12 ounces semisweet chocolate chunks

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
2. Add eggs and vanilla extract, beating until combined.
3. In a separate bowl, whisk together flour, cornstarch, salt and baking soda. Add dry ingredients in 3 additions to butter mixture, mixing on low speed after each addition, until just combined. Fold in chocolate chunks.
4. Portion dough into 6-ounce portions and form into tall, thick dough balls. Flatten slightly. Cover and chill for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space 4-6 dough balls on each sheet. Bake 15-20 minutes or until edges are golden brown and middles no longer look raw. 
6. Remove from heat and let rest on baking sheets for 15 minutes before transferring to wire rack to cool completely.

I don't know that I would say these were "extra thick" chocolate chip cookies but that's my own fault as I didn't make them as large as they were supposed to be.

I made this particular batch while I was in Denver visiting my niece and nephew-in-law. Whenever I visit, I always make up some cookie dough for them to bake off later after I'm gone so they'll always have fresh cookies when they want it. We did a test bake of a few of these to enjoy together.

It's a good chocolate chip cookie recipe, although I didn't think they were as buttery-rich as some others I've tried and it's a little more cakey (without being actually cakey) than I prefer. But they had crisp edges and chewy middles and were perfect 10 minutes out of the oven. You can't ask for much more than that. Maybe the texture would've been different or more preferable if I had made them as big as they were supposed to be? But so far, this recipe from Binge Worthy Bites remains my recent and current favorite for chocolate chip cookies in terms of flavor and texture.