Best-Ever Chewy Chocolate Chip Cookies

makes approx. 5 dozen 1 tablespoon cookies

¾ cup unsalted butter, room temperature
¾ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semi-sweet chocolate chips

Preheat oven to 350° F.  Line baking sheets with parchment paper or a Silpat mat.  Set aside.

In a medium bowl; combine flour, cornstarch, baking soda, and salt with a whisk.  Set aside.

Cream butter and sugars, in the bowl of a stand mixer fitted with a paddle attachment, until lightly colored and fluffy. Add egg and vanilla and mix to combine.

Mix in dry ingredients until combined.  Do not over mix. Stir in chocolate chunks with a sturdy spatula.

Using a tablespoon size scoop, drop dough onto prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cookies cool on your baking sheet for 3 minutes and then transfer to a wire rack and let cool completely.

Recipe printed from
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