Directions: |
Directions:Step 1
Combine the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
Step 2
Cream together the butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes.
Step 3
Add egg and vanilla. And mix on medium-speed until combined, about 1 minute.
Step 4
Add in the dry ingredients. And beat on medium-low speed until just combined.
Step 5
Fold in the chocolate chips. Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
Step 6
Chill the dough. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat. Then chill in the refrigerator for 20 minutes or until the dough is chilled through.
Step 7
Form the dough balls. Then once the batch of dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.
Step 8
Bake at 350 for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
Step 9
Cool cookies. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to finish cooling. |
Personal
Notes: |
Personal
Notes: Butter: Be sure to use sweet cream butter, which is real butter. Don't use margarine. Soften completely to room temperature. It’s very important that the butter is not too hard, and definitely not melted, for it to cream properly with the sugars.
Cornstarch: To help make the cookies extra chewy.
Baking soda: Be sure that your box of baking soda is fresh and not expired.
Salt: in addition to the salt in the recipe, it is recommended to sprinkle a pinch of flaky sea salt onto the cookies before baking.
Semisweet chocolate chips: I usually use standard-sized semisweet chocolate chips, but feel free to use mini semisweet chips or whatever other flavors you like.
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