https://www.dantasse.com/danseats/2026/2026Hugo -- gohugo.ioen-USCopyright © 2021, Dan Tassehttps://www.dantasse.com/danseats/2026/02/franks-chocolate-chip-cookies.htmlMon, 16 Feb 2026 15:39:00 +0000https://www.dantasse.com/danseats/2026/02/franks-chocolate-chip-cookies.html<div style="text-align: left;">200g brown sugar<br />100g white sugar<br />115g (1 stick) unsalted butter, room temperature<br />4g vanilla extract<br />3g almond extract<br />2 eggs<br />7g salt<br />3g baking soda<br />3g baking powder<br />15g cornstarch<br />330g all-purpose flour<br />300g large chocolate chips (the bigger the better!)<br /><br />Mix together the butter, brown sugar, and white sugar for 5-6 minutes until creamed and fluffy.<br />Add in vanilla extract, almond extract, eggs. Mix until combined.<br />Add flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined and no white streaks of flour remain.<br />Fold in the chocolate chips.<br />Scoop dough into 2oz balls and put on a parchment-lined tray or freezer-safe container. (Dan's note: ~1.5 inch - idk if that's 2oz but it's worked well) Cover and freeze for at least 1 hour but ideally overnight. <br />When ready to eat, preheat your oven to 425°F.<br />Once preheated, place frozen dough balls direct from the freezer onto a baking sheet, sprinkle with flaky salt, and bake for 10 minutes. (D: 11 min was perfect in my oven. not 13. that burned a few.)<br /><br />Let cool slightly before serving. Cookies will come out bulbous, crisp on the outside but gooey on the inside. (D: made 26 cookies last time)</div><div style="text-align: left;"> </div><div style="text-align: left;">Source: Frank James</div>