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 http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
