Chocolate Chip Cookies

Makes about 30 cookies
Dry Ingredients

• 1 1/4 cup (157g) unbleached flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 packed cup (83g) dark brown sugar
• 1/3 cup (68g) granulated sugar
• 2/3 cup chocolate chips*

Wet Ingredients

• 1 stick (1/2 cup) (109g) unsalted butter
• 1 egg, room temperature
• 1 teaspoon vanilla extract

Directions: 

1. *Preheat oven to 375°F. Line baking sheets with silicone mats or parchment paper and set aside.
2. In medium bowl, add dry ingredients minus the sugars and chocolate. Whisk till blended. Set aside.  
3. In large mixing bowl, add sugars and butter. Beat on medium till creamy. Add egg and vanilla extract beat until incorporated. Scrap sides when necessary. Add flour mixture starting on low and moving till medium until fully combined. Stir in chocolate chips. 
4. *Drop 1 tablespoon of dough 2 inches apart on the baking sheets. Place baking sheets in freezer for 5 minutes. 
5. Bake for 10 minutes or until golden brown*. Cool for 2 minutes on baking sheet before moving to cooling racks to cool completely. 

Notes: ​
*Semi-sweet or dark chocolate work well. Mini M&M's can be used too. 
*If baking right away. Otherwise dough can be stored in refrigerator 1 hour - overnight. If stored in fridge skip the step of putting them in the freezer. 
*Cookie scoops makes measuring out cookies easier. 
*Golden brown edges only make for softer middles. For crispy all over bake until entire cookie is golden brown.