Chocolate Chip Cookies

In a large bowl (you can use either a stand mixer with the paddle attachment or a hand-held) add the butter and mix for 1 minute to make it light colored and creamy looking. Mix in egg and vanilla and scrape down the sides if needed.

You do not have to weigh your ingredients but I find the cookies are more consistent from batch to batch if I do use a scale. In another bowl (I place on the scale and press tare to start at 0g) than add brown sugar, press the tare button and add the granulated sugar before adding to the bowl containing the mixed butter, egg, and vanilla. Mix till light and fluffy.

Use the bowl that had the sugars and repeat the weighing process for the flour, cornstarch, baking soda, and salt. On low speed slowly mix the dry ingredients into the wet until everything is combined. Add the chocolate chips and mix for a few seconds till they look even throughout the cookie dough.

Cover tightly and refrigerate for at least 1 hour, can be refrigerated for up to 2 days. This dough does need to be chilled so don't skip this part.

After dough has been chilled take out of the refrigerator and turn your oven on to preheat to 350°F, this gives the dough time to come to room temperature. Line 2 baking sheet with parchment paper or silicone baking mats. I buy sheets of parchment paper so they lay flat on the baking sheet.

Spoon out about 1.5 Tablespoons of the dough and roll with your hands into individual balls. I can get a dozen on 1 baking sheet.

Bake for 14-15 minutes till edges are lightly golden brown. Depending on your oven you may want to watch after 12 minutes. They will be puffy and they do deflate while cooling. I leave on the baking sheet for 5 minutes before moving to a cooling rack to finish.