👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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2
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
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3
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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4
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until just combined, being careful not to overmix.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no dry streaks of flour remain.
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6
Gently fold in the chocolate chips with a spatula until evenly distributed.
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7
Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
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8
Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and puffy. They may appear underdone but will set as they cool.
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9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm!
💡 Notes
For extra chewy cookies, chill the dough for at least 30 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to 4 days. For a fresh-baked feel, warm briefly in the microwave.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
1g
Sugar
15g
Sodium
100mg
Cholesterol
25mg
