Easychocolate chip cookies without brown sugar! This recipe is quick and usessimple ingredients. The cookies have crispy edges and soft, chewy centers, loadedwith tons of chocolate, and are topped with a pinch of flaky sea salt.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or grease baking sheets.
Place room temperature butter (not melted) and sugar in a mixing bowl or stand mixer. Cream together with hand mixer (or stand mixer paddle attachment) for 1 minute. Add in eggs and vanilla and continue creaming for another 3 minutes. The mixture should be light and fluffy.
Add the salt, cornstarch, baking powder, and flour and stir in gently. Do not over mix. Stir in your chocolate chips.
Scoop cookie dough into 3-4 tablespoon sized balls and place on baking sheet leaving plenty of room for them to spread. I typically place 6 on a pan.
Bake for 11-13 minutes (mine were perfect after 12 minutes). The edges should be golden, the tops will still be pale. Sprinkle with sea salt after the cookies come out of the oven. Let cool for 5 minutes before transferring to a cooling rack.
Notes
How to Store These CookiesRoom Temperature. These cookies are best eaten within 3-4 days. Once cooled completely, You can store them in an airtight container, however I feel like the texture gets a little chewier stored this way. I like to store mine just loosely covered with a dish towel. I’ve found this is the best way to store them to maintain their crisp edges and soft center. Keep in mind, I live in a dry climate. If you live somewhere humid this method may not work well for you.Freezer. Once the cookies are cooled you can also store them in the freezer. Transfer them to freezer bag or to a large Tupperware. Thaw and bring the cookies back to room temperature before eating. They are best eaten within 3 months.