Ingredients
Equipment
Method
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add in the large egg and vanilla extract. Mix until well incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the semi-sweet chocolate chips with a spatula or wooden spoon.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for longer storage, up to 3 months.
- Thaw frozen cookies at room temperature or microwave for a few seconds before enjoying.