This is my friend Ali's recipe for deliciously soft and chewy chocolate chip cookies.
What you need
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar, can substitute with packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 TSP pure vanilla extract
1/2 TSP almond extract
2 cups all-purpose flour
2 TSP cornstarch
1 TSP baking soda
1/2 TSP salt
1 1/4 cups semi-sweet chocolate chips, can substitute with chocolate chunks
Directions
1) In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
2) In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is a must for this recipe.
3) Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
4) Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
5) Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. They will slightly deflate as you let them cool.
6) Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.