Literally the best chocolate chip cookies ever
4 1/2 cups flour
3 tablespoons cornstarch
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 teaspoons vanilla
2 egg yolks
2 cups chocolate chips
Grab a big bowl add the flour, cornstarch, salt, baking powder, and baking soda. Whisk it all together. You could probably sift it all, but I think whisking is faster and achieves a similar result.
Grab another decent sized bowl and add the butter, both sugars, vanilla, eggs, and yolks. Use a hand mixer and mix it all up until it gets creamy.
Add that creamy, buttery, sugary goodness to the dry ingredients and mix it all together with your hand mixer. Once it’s all combined and resembles cookie dough, stir in the chocolate chips.
Divide the dough in half(ish). Roll each half into a log that’s roughly 2 1/2 inches in diameter, wrap each log in foil or cling wrap, and chill them for 20 minutes in the freezer or 30-45 minutes in the fridge.*
Take the logs out of the fridge or freezer and cut them into “cookies” about 3/4 inch thick. Put the raw cookies on baking sheets 2 inches apart, smash the cookies just a bit, and bake at 350 degrees Fahrenheit for 10-12 minutes or until the bottoms of the cookies are deliciously golden brown. Cool the cookies on a cooling rack. Enjoy!
Wrapped cookie dough logs can also be frozen and used at a later date.