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The Best Soft Chocolate Chip Cookies
Makes 48 cookies (2 dozen × 2)
| prepPreheat oven to 350°F / 177°C | ||||||
| prepLine 2 large baking sheets with parchment paper or silicone baking mats | ||||||
| 3/4 cup / 170 g unsalted butter, softened to room temperature | Cream butter & sugars | Beat in egg & vanilla | Mix in dry, then chocolate chips | Chill dough 1–4 hours | Scoop & bake 350°F / 177°C, 11–12 min | Cool on sheet 5 min, then transfer to rack |
| 3/4 cup / 150 g packed light or dark brown sugar | ||||||
| 1/4 cup / 50 g granulated sugar | ||||||
| 1 large egg, at room temperature | ||||||
| 2 teaspoons pure vanilla extract | ||||||
| 2 cups / 250 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | |||||
| 2 teaspoons cornstarch | ||||||
| 1 teaspoon baking soda | ||||||
| 1/2 teaspoon salt | ||||||
| 1 1/4 cup / 225 g semi-sweet chocolate chips | ||||||
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