This will be the only chocolate chip cookie you'll ever want to make! I usually make a double batch divide it into fourths then freeze two of the batches, keep one in the fridge for later, and bake one for us. This is the perfect chocolate chip cookie for a monthly kitchen restock if you're trying to make more of your family's food from scratch because it keeps well in the fridge and freezer. If you make a double batch for the month ahead like we do you will always have freshly baked cookies ready in 15 minutes without the hassle.

Seasonal Casita's Chocolate Chip Cookie Recipe

INGREDIENTS;

• 2 1/4 CUP all-purpose flour
• 2 TB cornstarch
• 1/2 tsp salt
• 1 cup butter (2 sticks softened)
• 1 1/2 cups brown sugar (or sub-half or all with coconut sugar)
• 1 tsp vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips

Process

1. Pre-heat oven to 375 degrees F
2. In a medium-sized bowl stir together all-purpose flour, cornstarch, and salt. In a large bowl beat together butter and vanilla until creamy then add eggs and beat well. Gradually add in flour until almost completely incorporated and add in the chocolate chips and combine it till it's all mixed in together. Do not overmix! 
3. Drop by rounded tablespoons onto an ungreased cookie sheet.
4. Bake for 8-10 minutes or until golden brown. let cool. cool completely on a wire rack if you will be storing it in air tight container for the week. 

TIPS;

If you're rolling the dough by hand rinsing your hands in cold water and keeping them wet will keep the dough from sticking to your hands. 

I like to roll by hand and weigh my dough balls so the cookies are the same size. 60 ounces makes the large and cakey cookies we love! they do take longer to bake so keep that in mind.

I highly advise using real butter! the flavor is unmatched.