What to do

1. Preheat the oven to 375°F (175°C). Line a baking sheet with parchment paper.

2. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.

3. Mix in the whole egg, then the egg yolk, followed by the vanilla extract. Beat until fully combined. In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, salt, and baking soda.

4. Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined. Do not overmix. At this point, I turn off the mixture and complete the next step with a rubber spatula.

5. Gently stir in the chocolate chips using a spatula or wooden spoon. Don not overmix. Scoop dough into 16 smaller cookies or 8 larger cookies. Chill the scooped dough for at least 30 minutes, uncovered (or covered for 24 hours, for optimal flavor and chew). Note: this will help with controlling the spreading and deepens flavor.

6. Place only 3-4 cookies on a baking sheet at a time. Do not crowd your pan. Bake for 10-12 minutes if baking smaller cookies. If baking larger cookies bake for 12–14 minutes, or until the edges are lightly golden and the centers still look slightly underbaked—they will continue to set as they cool. Top with more chocolate chips fresh out of the oven, if desired. Sprinkle with sea salt. Let cookies rest in the pan for about 10-15 minutes, then transfer to a wire rack to cool.

*Pro tip: You can reheat your cookies at 350 degrees for about 10 minutes. This gives your cookies that fresh baked taste again!

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
• To get a thicker cookie try making your balls of dough a little taller than usual. Height helps the cookies maintain shape and not spread too far. You can also pinch a few areas of each cookie dough ball. The end result will look like the balls of dough have dimples (small dents) all over.
• Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
• When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
• I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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