Chocolate Chip Cookies
Recipe type: Dessert
Serves: 2 dozen cookies
- 1.5 sticks butter, softened to room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 and ¼ cup semi-sweet chocolate chips
- Using a mixer, beat the butter for 1 minute until completely smooth and creamy.
- Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color.
- Mix in egg and vanilla.
- Add in flour, cornstarch, baking soda and salt. Slowly mix in until combined. The cookie dough will be thick.
- Add the chocolate chips and mix for about 5 seconds until evenly distributed.
- Cover dough tightly with plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is important!
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Roll balls of dough. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls.
- Bake for 10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Don't cook them any longer or they will become hard.
- Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.