https://padlet.com/dowwt25/afpiyh6u2iza en-us 2019-08-29 17:51:03 UTC 2025-10-22 16:23:26 UTC hello@padlet.com dowwt25 https://padlet.com/dowwt25/afpiyh6u2iza/wish/378417813

 Start with cold butter, cut into cubes. If you want thicker cookies and less spreading, use cold cubed butter. You can also take the butter out of the refrigerator, place it in a microwave-safe bowl and put it in the microwave for about 5-8 seconds. It needs to be firm enough to cut into cubes but just soft enough to mix well with the sugars.

Cream the butter, brown sugar, and sugar for 4 minutes until light and fluffy.  This helps to create a creamy texture and to wrap the butter around the sugar.  It also whips air into the cookie dough which gives the cookies some extra rise.

Add eggs and vanilla and beat until creamy.

A secret leavening ingredient is to use BOTH cornstarch and baking soda. The cornstarch gives the cookies such a tender, melt-in-your-mouth texture. It’s one of my favorite ingredients to add to cookies!

Bring on the chocolate chips.  I love to make my cookies extra chocolatey so I add some extra chocolate chips. Use your favorite type of chocolate chips — semi-sweet, milk chocolate, or a mix of both. I also love to chop up a high-quality chocolate bar since it melts so beautifully. My favorite chocolate chips brands are Guittard and Ghirardelli.

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