The BEST Chocolate Chip Cookies You'll Ever Make (Grandma's Secrets)

My E-Books and more: carolbaking.com CAROL’S BROWN BUTTER CHOCOLATE CHIP COOKIES Makes about 30 cookies INGREDIENTS • 1 cup (225 g) unsalted butter • 1 cup (200 g) packed brown sugar (half light, half dark if available) • ⅔ cup (135 g) white sugar • 2 large eggs, room temperature • 1½ tsp vanilla extract • 2¾ cups (340 g) all-purpose flour, spooned and leveled • 1 tsp cornstarch • 1 tsp baking soda • 1 tsp baking powder • ¾ tsp salt • 10 oz (285 g) chopped semisweet chocolate (or 1¾ cups chips) • Flaky sea salt, optional INSTRUCTIONS Brown the butter in a light-colored pan. Pour into a bowl with the brown bits and cool until no longer warm. Stir in both sugars, then the eggs and vanilla until smooth. Whisk together the flour, cornstarch, baking soda, baking powder, and salt. Add to the butter mixture in four parts. Stir in the chocolate. Cover and chill for 30 minutes. Preheat oven to 350°F (175°C). Roll into 2-tablespoon balls and place 2 inches apart on parchment. Bake on the middle rack for 10–12 minutes, until the edges are golden but the centers look slightly underdone. Sprinkle with flaky salt while warm. Let cool completely on the pan. FREEZING THE DOUGH Freeze the dough balls on a tray, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes. MY MOTHER’S 7 SECRETS Brown the butter. Cool it before adding the sugar. Use more brown sugar than white. Spoon and level the flour. Never scoop. Add one teaspoon of cornstarch. Chop a chocolate bar instead of using chips. Take the cookies out before they look done. If you'd like to bake more of my mother's recipes with me, subscribe so you'll be here for the next one. Thank you for baking with me, sweetheart. Carol