Dessert: Copycat Panera Chocolate Chip Cookies

Recipe by Candace Braun Davison Mini chocolate chips are a must.

Ingredients

2 1/2 sticks unsalted butter
1 1/4 c. dark brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
2 eggs
3 1/2 c. all-purpose flour
1 tbsp. cornstarch
1 tsp. baking soda
1 tsp. salt
1 bag mini semisweet chocolate chips (12 ounces)

Instructions

Using an electric mixer, beat butter and sugars together until light and fluffy. Slowly add in vanilla extract and eggs, whipping until combined.
In a separate bowl, mix the flour, cornstarch, baking soda and salt. Stir it into the butter mixture. Fold in mini chocolate chips.
Roll dough into 1 1/2-inch balls, flattening them slightly, and placing them about 2 inches apart on a parchment-lined baking sheet. Freeze for 15 minutes, so they're more likely to hold their shape.
When you place them in the freezer, preheat the oven to 350 °F. Bake the cookies for 13-15 minutes, or until lightly golden on the edges.

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