The Best Chocolate Chip Cookies

1. 1

   Combine the flour, cornstarch, baking soda, and salt in a medium bowl using a whisk. Set this mixture aside.

2. 2

   In another bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric hand mixer or stand mixer. Whip on medium-high speed for around 2 minutes until the texture is airy and pale yellow, pausing to scrape the bowl's sides when necessary.

3. 3

   Incorporate the egg and vanilla extract, beating on medium speed for approximately 30 seconds until fully integrated. Pour in the dry ingredients and mix on medium-low speed only until the flour is incorporated.

4. 4

   Use a wooden spoon or spatula to manually fold in the semisweet chocolate chips, distributing them evenly throughout.

5. 5

   Put the cookie dough into a sealed container and place it in the refrigerator to chill completely for 2 hours.

6. 6

   Preheat your oven to 350°F (175°C). Cover a baking sheet with a silicone baking mat or parchment paper.

7. 7

   Shape the chilled dough into round balls measuring 1 inch across. Arrange these portions on the prepared baking sheet.

8. 8

   Bake for 10-12 minutes until the cookie tops turn a very pale gold and the outer edges become a bit crisp. Note that the middle of each cookie might still seem somewhat soft.

9. 9

   Take them out of the oven and allow them to rest on the baking sheet for 5 minutes. If you like, dust them with a bit of flaky sea salt before moving them to a wire rack to cool completely.

Recipe by Gimme Some Oven on Pinterest. See the original for their notes and tips.