Traditional Chocolate Chip Cookies

Ingredients:

• 2 sticks softened butter

• 1 cup packed brown sugar

• ½ cup white sugar

• 1 ½ teaspoons vanilla

• 2 large eggs

• 1 teaspoon cornstarch

• 1 ½ teaspoon salt

• 1 ½ cup cake flour

• 1 teaspoon baking soda

• 1 ½ cup all-purpose flour

• 1 ⅔ cup semi-sweet chips (I like the mini ones)

• flaky sea salt on top *optional*

Notes: These cookies are quite chewy, with a nice crispy edge. If you want your cookies smaller and/or thinner, don't squeeze them and bake them for a little longer. Depending on the heat and humidity in your kitchen, you make need to alter the baking time. To make them softer, have equal parts brown and white sugar. I like adding more brown sugar than white in my cookies, but that is just my personal preference.

Directions:

1. Cream butter and sugars for at least 4 minutes. Make sure butter is at room temperature before beating it.

2. Once light and fluffy, add eggs one at a time.

3. Add vanilla and beat for one more minute.

4. Whisk to combine flours, cornstarch, baking soda, and salt.

5. Manually fold in flour mixture until just combined.

6. Manually fold in chips until just combined.

7. Chill for at least an hour (for best results, chill overnight)

8. Preheat oven to 375.

9. Scoop to your desired size. I like to make them about the size of limes. Note: to keep your cookies thick, squeeze them on either side to push the dough up (the ball should then be oblong). This will prevent them from spreading out too much.

10. Top with a sprinkle of sea salt. This step is optional but it gives it a great depth of flavor. If you do this, make sure to slightly reduce the amount of salt inside the cookie.

11. Bake for 6-7 minutes, turn around then bake for another 6-7 minutes. The edges should be slightly golden brown and the middle should be mostly set. If you like your cookies on the crispy side, keep them in for another couple of minutes.

12. Cool on tray for 1-2 minutes then gently transfer for a wire cooling rack.

13. Enjoy!