Fluffy, Chocolate Chip Cookies

Everyone raves about NYC bakery, Levain's, thick, fluffy, ooey-gooey, super chocolate filled chocolate chip cookies. If you like your cookies big, thick, and soft, this one's for you! I think most people have fond memories of the smell of fresh baked chocolate chip cookies from childhood. To me, chocolate chip cookies are a classic comfort food. It reminds me of birthdays, Christmas, Fourth of July, and really any special occasion or weekend treat. Nothing beats the warm, wonderous smell of baking cookies in the oven!

This iconic American cookie was first created by Ruth Wakefield at the Toll House Inn in Whitman, MA in 1938, and has been a hit ever since. I mean, who can imagine a world without chocolate chip cookies?! I can't. With that being said, let's get baking!

Ingredients:

3/4 C cake flour

1 1/4 C all purpose flour

1 tsp cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 stick salted or unsalted butter, room temperature

1/2 C brown sugar

1/4 C white sugar

1 large egg

1 egg yolk

1 tsp vanilla extract

1 1/2 -2 C milk or semi-sweet chocolate chips

How to:

1. Preheat oven to 375 degrees.

2. Whisk together cake flour, flour, baking soda, baking powder, cornstarch and salt in a large bowl.

3. Place butter in the bowl of a stand mixer. Add in brown sugar and mix until butter and brown sugar are well combined. Mix in white sugar and beat until fluffy and creamy. Add in eggs, vanilla, and blend until combined.

4. Set mixer to low speed, and gradually add in flour mixture. Once everything is well mixed into a dough, add in your chocolate chips and stir until evenly incorporated.

5. I use a food scale to measure out the weight of the dough. You want 5 - 5.5 ounces for each cookie. I know, this looks huge, and it is....but...trust me. This will make about 6 cookies.

6. Bake on an ungreased cookie sheet for about 12 - 15 minutes.

*recipe adapted from Kroll's Korner blog