Chocolate chip cookies
Ingredients
170g unsalted butter, softened
150g light brown sugar (dark brown is best)
50g sugar (regular white)
1 large egg
2 teaspoons vanilla extract
250g flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
225g semi-sweet chocolate chips
Instructions
Prepare the “wet” ingredients: In a large bowl, beat the butter, brown sugar, and (regular white) sugar together on medium speed until combined and creamy. Beat in the egg and vanilla.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. Add in the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 180°C. Line a baking tray with baking paper.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough.
Bake for 10 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking tray.
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
