Famous Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1/2 cup melted unsalted butter, cooled to room temp
02 - 1/2 cup packed light brown sugar
03 - 1/4 cup white sugar
04 - 1 large egg
05 - 1 1/2 teaspoons vanilla
06 - 1 1/2 cups plain flour
07 - 3/4 teaspoon baking soda
08 - 1 1/2 teaspoons cornflour
09 - 1/4 teaspoon salt
10 - 3 ounces semi-sweet chocolate chunks (extra for garnish)
11 - 3 ounces semi-sweet chocolate chips (extra for topping)
12 - 2 ounces shredded dark chocolate

# Instructions:

01 - Grab a medium mixing bowl and toss in the flour, cornflour, soda, and salt. Give it a good stir and leave it to the side for later.
02 - In a bigger bowl, blend together the softened butter, brown sugar, and white sugar until it’s pretty smooth. Stir in the vanilla along with the egg on low until it comes together.
03 - Slowly add the dry mixture into the wet mixture, keeping your mixer on low. Stop as soon as it's combined, even if some streaks of flour remain.
04 - Carefully stir in the chocolate bits, chunks, and the shaved dark chocolate. Give it just a brief stir to mix them in evenly.
05 - Pop the dough in the fridge, covered, for a little over an hour. This keeps the cookies from spreading too much when baking and lets flavors blend.
06 - Heat your oven to 350°F (175°C). Lay some parchment over your baking trays.
07 - Form balls of dough about 1 inch wide, spacing them about 2 inches apart on the trays. If you’re feeling fancy, add some extra chocolate bits to the top of each one.
08 - Bake cookies for 8-10 minutes. Edges will turn slightly golden while centers stay soft—just right for chewy cookies.
09 - Leave cookies on the trays for 10 minutes to firm up a bit. Then move them to a rack to cool completely.
10 - Once cooled, keep cookies in a sealed container at room temp up to a week. If needed, freeze them for longer.

# Notes:

01 - Chilling the dough makes a big difference for flavor and stops cookies from spreading too much.
02 - Take the cookies out when they still look soft—they’ll set as they cool!

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