Thin, Crispy, Gooey Chocolate Chip Cookies

You can tell a lot about a person by the type of chocolate chip cookie they prefer. I personally, prefer a very thin cookies with crispy edges but a basically raw and gooey center. So, that is what these are and if you prefer a thick and cakey cookie, stay tuned for that recipe, but for now, we are going with MY favorite because well, you are on my website.

**before we begin, the dough needs to chill in the fridge for at least two hours so plan accordingly**

what you need:

• 2 sticks unsalted butter, cold and cut up into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs, at room temp
• 1 tsp vanilla extract
• 1 1/2 cups cake flour
• 1/2 cup all purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 8 oz bar of semi-sweet chocolate, chopped up into chunks
• 1/2 cup dark chocolate chips, chopped into chunks
• 1/2 cup mini semi sweet chocolate chips
• Maldon sea salt flakes, for topping optional

what you need to do:

• In the bowl of your stand mixer, combine your butter and both sugars and whip until light and fluffy. About 4 – 5 minutes. Scrape down the sides of the bowl.
• Add eggs, one at time, until fully combined. Add vanilla. Scrape down the sides of the bowl.
• In a separate bowl, whisk together both flours, baking soda, salt, and cornstarch.
• With the mixer on low, add your flour mixture 1/2 cup at a time until it is all mixed in. Make sure to scrape down the sides of the bowl to get everything mixed in.
• Add in your chocolate.
• Cover your bowl and put it in the fridge for at least two hours. Chilling the dough helps prevent them from spreading too much and it also helps the flavors to set in.
• When you are ready to bake, preheat the oven to 400 degrees. (I know this seems hot but it is how we will get the crispy edges but doughy centers).
• Scoop out your cookies (I used a 1.5 in cookie scoop) and place them about 3 inches apart on cookie sheets lined with parchment paper or baking mats. These will spread a fair amount so if you use a bigger scoop please plan accordingly!
• Put in the oven and bake for about 8 – 10 minutes. At 8 minutes, check and see how they are coming along and if you see the edges are getting pretty brown, remove from the oven.
• Let them cool on the cookie sheets to prevent them from cracking in half if you move them to a cooling rack.
• Sprinkle with the maldon flakes and enjoy!