Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed.
Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch until well combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.
Form Cookie Dough Balls: Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving some space between each cookie for spreading.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look slightly underdone – that's okay! They will continue to set as they cool.
Cool and Enjoy: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, indulge in the irresistible goodness of these chocolate chip cookies without baking soda!
Storage: Store any left over sin an airtight container at room temperature for up to 5 days, or freeze for longer storage. But let's be honest – they probably won't last that long once you taste them!
