Soft Batch Chocolate Chip Cookies!

If you crave those perfect soft chocolate chip cookies like I do, this recipe is for you! I'll be honest, I'll eat the storebought version from time to time, as long as I don't look at the ingredient list! These are so fresh and delicious, you will be happy to save yourself from all those pacakaged preservatives. Here's what you'll need:

Photo byPintrest

Ingredients:

• 1 cups salted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tsp cornstarch
• 2 3/4- 3 cups all purpose flour *
• 2 cups chocolate chips of choice

First, melt butter (Trust me). Transfer it into a large, cool glass bowl and let it continue to cool for at least 10 minutes. (The idea here is to use melted butter, but not have it so warm that it melts the sugars).

While the butter is cooling, add 2 3/4 cup flour, cornstarch, baking soda, and salt in a medium - sized bowl and whisk to combine and set aside.

Once your butter is cooled enough, add the brown and granulated sugars and blend well. Next, add the eggs and vanilla and blend well again.

Now, slowly add the flour mixture to the butter mixture, blending well with each addition. If more flour is needed, add it 1 tablespoon at a time until you've got the desired consistency. Batter should be just slightly sticky.

Cover dough and let refrigerate for about 30 minutes. When ready to cook, pre-heat oven to 350 degrees and scoop dough onto parchment lined cookie sheets.

Bake for about 10-12 minutes. These will not look completely done in the middle, but should not look completely gooey. Once cookies are just starting to brown, remove from oven and allow to continue cool on the cookie sheet before transferring to wire racks.

Enjoy!

* If you are at a higher elevation, you will likely need closer to the 3 cups of flour.