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Thick, soft centers with lightly crisp edges. One-bowl, no mixer required.
25 min
Prep Time
12 min
Cook Time
1 hr 22 min
Total Time
16
Servings
Chill dough 45 minutes to prevent excessive spreading. Centers should look slightly soft when removed from the oven for a chewy texture.
Melt the butter in a small saucepan over low heat or in 30-second microwave intervals; pour into a large mixing bowl and let cool 5 to 10 minutes until slightly warm.
In a medium bowl whisk together the flour, cornstarch, baking soda, and salt; set aside.
Add both sugars to the slightly warm melted butter and whisk about 20 seconds until combined.
Whisk in the egg and vanilla until well combined, about 15 seconds.
Fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon until a thick dough forms.
Stir in the chocolate chips until evenly distributed.
Chill the dough in the refrigerator for 45 minutes.
While dough chills, preheat oven to 356°F (180°C) and line a baking sheet with parchment paper.
Scoop and weigh 45 grams (about 1.5 ounces or 3 tablespoons) of dough per cookie; roll into balls and place on the prepared tray, spacing about 4 inches apart.
Bake 10 to 12 minutes or until edges are lightly golden and centers still look slightly soft.
Allow cookies to cool on the tray for 15 minutes, then transfer to a wire rack to cool completely.