Ingredients
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3/4 cup unsalted butter (softened)
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1 cup firmly packed brown sugar
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1/4 cup white sugar
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2 cups all-purpose flour
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2 teaspoons cornstarch
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1 teaspoon baking soda
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1/2 teaspoon salt
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8 ounces bittersweet chocolate, cut into small chunks
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1 large egg (take 30 minutes to bring it to room temperature first)
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2 teaspoons pure vanilla extract
Instructions
- In a large mixing bowl, cream together butter and sugars until smooth (I do this by hand, with a wooden spoon).
- Stir in vanilla and then blend in egg.
- Add the flour, cornstarch, baking soda and salt (I sift these four ingredients through a sieve first) and combine; stir in chocolate chunks and stir to incorporate chunks throughout the dough.
- Chill dough in fridge for one hour, two if you can spare the time.
- Preheat oven to 350°F; line your cookie sheets with parchment paper.
- Drop dough by tablespoons onto cookie sheets and bake in preheated oven for about 8-10 minutes, or until cookies are golden brown around the edges.
- Remove cookies to wire racks and let cool.