The Perfect Chocolate Chip Cookie

 I've been on a quest for a recipe for a soft yet crispy and consistently chocolatey chocolate chip cookie.  I found one that was close and tweaked it a bit.

Butter and eggs are used at room temp, and the recipe doesn't work as intended if you use cold butter.

Chilling the dough is important in this recipe, so don't skip it.  

The Perfect Chocolate Chip Cookie

3/4 c. butter, room temp

3/4 c. light or dark brown sugar

1/4 c. white sugar

1 egg, room temp

2 tsp. vanilla

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

12 oz. bag semi sweet chocolate chips

Mix together butter and sugars, then beat at a medium speed for 2 minutes (MUST DO!)  Add egg and vanilla and mix well.  Stir together flour, cornstarch, baking soda and salt and add to the above mixture.  Mix together well; dough will be stiff and that's fine.  Stir in or use low speed on the mixer to add the chocolate chips.  Cover bowl with plastic wrap and chill for 1 hour to 2 days.  

Remove the bowl from the refrigerator and let it set for 10 minutes.

Preheat oven to 350°F.  Roll the dough into balls about 1" to 1 1/4" in diameter.  Set onto non-stick or parchment paper lined cookie sheets (I get 12 on a pan).  Bake 10 to 12 minutes until barely browned on top and set.  Cookies are soft, so let them sit for a minute before removing from cookie sheets to cool.

Makes 2 1/2 to 3 dozen cookies.