I am a stickler when it comes to my cookies. To this day I still make the cookies my mom made when we were kids and still makes to this day but sometimes you have to venture out do something different for once. Now I have been seeing this all over Pinterest for months but have been afraid to try it and that is cornstarch. As every pin says is that it is suppose to make the cookies stay super soft and it does! This cookies is super soft it is amazing!
Now in this recipe it says just to scoop them out, the cookies do not spread out it stays pretty thick and soft. Myself I like my cookies a little thinner rather than tall thick ones so I press on them with my palm and flattened them and they are still super soft.
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cup bittersweet chocolate chips
Preheat the oven to 350°F.
In a medium bowl, flour, cornstarch, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes or until barely golden brown around the edges. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.