Ingredients:

  • 2.25 cups (280g) all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.75 cup (170g) unsalted butter, softened
  • 0.75 cup (150g) light brown sugar, firmly packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In your medium bowl, combine the all purpose flour, cornstarch, baking soda, and salt.
  3. In the large bowl, beat the softened butter with both the brown and white sugars for about 2 minutes. Cook until it looks like wet sand and is fully combined.
  4. Add the egg and the vanilla extract. Beat on medium speed until the mixture is silky and pale.
  5. Turn your mixer to low and slowly add the flour mixture to the wet ingredients. Stop the second you see the last streak of white flour disappear.
  6. Use a spatula to stir in those 2 cups of chocolate chips by hand. This prevents overworking the gluten.
  7. If you have time, pop the bowl in the fridge for at least 30 minutes. This is a stress free way to ensure the best flavor.
  8. Scoop the dough. Portion out rounded tablespoons (about 2 tablespoons each) onto your prepared sheets, leaving 2 inches of space between them.
  9. Bake the batch. Slide them into the oven for 9 to 11 minutes. Cook until the edges are just barely golden but the centers still look slightly underdone.
  10. Rest and cool. Let the cookies sit on the hot pan for at least 5 minutes before moving them to a wire rack. They will finish cooking through carryover heat.