• Rabab Awada

Brown Sugar Chocolate Chip Cookies


  • 2½ cups all-purpose flour

  • 1 heaping teaspoon baking soda

  • 1 tsp cornstarch

  • ½ teaspoon sea salt

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • 2 cups packed light brown sugar

  • 2 large eggs

  • 1½ teaspoons pure vanilla extract

  • 2 cups semisweet chocolate chips


  • Position a rack in the center of the oven and preheat the oven to 350˚F. Line a baking sheet with parchment paper.

  • In a medium bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.

  • In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

  • Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be a bit dry. Don’t worry!

  • Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips. Or by hand.

  • Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.