Prep Time - 10 minutes + 30 minutes cooling
Bake Time - 8 minutes
Ready In - 50 minutes
3/4 cup dark brown sugar
1/4 cup sugar
1 large egg, at room temperature
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips
Grease baking sheets, or line with parchment/wax paper.
In a large bowl cream the butter and sugars together on medium speed until fluffy and no butter chunks remain. Mix in egg and vanilla.
Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes.
Preheat oven to 350F.
The dough may be a little crumbly, but when you roll it into balls it will smooth out fine.
Drop tbsp sized balls of dough onto cookie sheet. Bake for 8-9 minutes, until just golden brown around the edges. Do NOT cook them longer than 10 minutes.
Remove and let cool for 3 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack.
Rumor has it they may even be better the second day, but I have my doubts that they'll make it that long!