After trying many different Chocolate Chip Cookie recipes I have finally landed on one that produces a soft, thick and delicious cookie every time. The trick is to use corn starch which in combination with flour can “soften” the proteins of flour, making the cookies more tender. I also always chill my cookie dough for at least an hour before baking.

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter , softened
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips plus more for topping

INSTRUCTIONS

1. With a hand mixer or Kitchenaid, beat the brown sugar and granulated sugar with the softened butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
2. In a large bowl, mix together flour, baking soda, cornstarch, and salt.
3. Slowly mix the flour mixture into the butter and sugar until combined. Fold in the chocolate chips.
4. Cover and chill in the refrigerator for at least an hour.
5. When you’re ready to bake the cookies, pre-heat your oven to 350 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
6. Line baking sheets with parchment pape. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
7. Bake for 10-12 minutes or until they get just a touch of golden on top. They will look underdone.
8. Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.