1(10 to 12-ounce) bagmini semi-sweet chocolate chips
Combine the cold, cubed butter, white sugar, and brown sugar in a large bowl and use a mixer to combine - 3 to 5 minutes - or until completely mixed. Add the eggs, one at a time, beating well after each addition.
In another large bowl, measure 3 cups of White Lily All-Purpose flour by spooning the flour into a dry measuring cup and leveling it off before adding it to the bowl. Add the baking soda, cornstarch, and 1 teaspoon salt and whisk to combine.
Add the dry ingredients to the butter/sugar mixture all at once. Mix until just combined. Do not overmix. Add the chocolate chips and mix until just combined. Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 400°F and line a light colored cookie sheet with parchment paper.
After the dough has chilled, use a food scale to measure out 6 ounces of dough for each cookie. Place 2 to 3 dough balls 6 to 8 inches apart on the prepared pan and sprinkle with a generous pinch of course or flaky salt. Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges and just set. Allow the cookies to cool on the pan for 5 minutes before moving the entire piece of parchment, with the cookies on it, to a wire rack to cool. Work in batches to bake the remaining dough, being sure to keep it refrigerated until it gets baked.
Store the cookies in an airtight container for up to 3 days. For warm cookies, microwave for about 15 seconds to reheat.
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White Lily All-Purpose Flour is important to this success of this recipe because of its low protein content. If you can't find it in your area, be sure to check out the blog post for this recipe which suggests an acceptable replacement.
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Find this recipe at https://southernbite.com/ultimate-bakery-style-chocolate-chip-cookies/