I know I am not the only one who has searched far and wide for the perfect chocolate chip cookie recipe, trying one after another, never quite finding perfection. Until now. I have found it. Thank you to Host The Toast for helping me finally discover my forever go-to chocolate chip cookie. Friends, I introduce you to the most divine, mouth watering, comfort producing, satiating cookie experience. Loaded with chocolate chunks and the absolute most divine chewy texture, these will make your day, to the very last crumb. So, go ahead, indulge! I won’t judge if you eat the whole batch!

YIELDS: 20 COOKIES

TOTAL TIME: 1 HOUR

Ingredients

2 cups + 2 tablespoons flour (I use Namaste for gluten free cookies)

1 teaspoon baking soda

2 teaspoons cornstarch

1 tsp salt

1 1/2 sticks (6 oz) butter, melted and cooled

1 cup dark brown sugar, lightly packed

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract (I ALWAYS use Orlando. There is nothing better and it truly takes your baking to the next level. You can get it on Amazon .)

1 1/2 cup dark chocolate chips, plus more for topping

Directions

1. In a medium bowl whisk together flour, baking soda, cornstarch and salt

2. In your Kitchen Aid mixer or a large bowl, beat together cooled butter and sugars for one minute. Add in eggs and vanilla and beat until just combined

3. Slowly add the dry ingredients to the mixer and mix briefly until there are no flour clumps left. Fold in the chocolate chips

4. Cover and refrigerate the dough for an hour

5. Remove the dough from the refrigerator and preheat your oven to 350 °F. Ensure your racks are in the middle of the oven. Line two baking sheets with parchment paper or use these Silpat silicon baking mats that I love!

6. Scoop 1/4 c of batter at a time and roll into a ball. For a perfect cafe style finish, break the ball in half and squish the two halves together leaving the rough, torn sides facing upward. Place on prepared baking sheet making sure they have plenty of space to spread. About 6-8 cookies per sheet.

7. Bake for about 10-14 minutes, rotating half way through or until the cookies have spread out and have golden edges but the cookies still look soft and undercooked in the center. All ovens are different, so starting with just a couple of cookies to get the cooking time down can be helpful!

8. Let the cookies cool on the baking sheet (about 15 minutes, or as long as your will power allows 😊) As they are cooling, press more chocolate chips on the top for a more bakery style look if desired.

9. Dig in and enjoy with a glass of cold milk!