The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

·       1/2 cup butter, softened to room temperature

·       1/2 cup brown sugar, packed

·       1/3 cup granulated sugar

·       1 egg

·       2 teaspoons vanilla extract, store-bought or homemade

·       1 1/2 cup all-purpose flour

·       2 teaspoons cornstarch

·       1 teaspoon baking soda

·       1/4 teaspoon salt

·       10 oz. semisweet chocolate chips (keep out 1/4 cup of these to artistically place on top of cookies before baking.)

·       1 cup milk chocolate chips 

DIRECTIONS:

1.     Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.

2.     Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.  Fold in the chocolate chips by hand until just combined.

3.     Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)

4.     Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.