115 Gr. (1/2 cup) butter, at room temperature, very important
100 Gr. (1/2 cup) packed light brown sugar
100 Gr. (1/2 cup) granulated sugar
1 large egg, at room temperature
1 teaspoon Vanilla Extract
185 Gr. (1 1/4 cup) All purpose flour
1 Tablespoon Cornstarch
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
240 Gr. Chocolate chips – Unsweetend preferably
Your can also add 1/2 cup chopped pecans (options)
Preheat your oven at 180 Celsius – Prepare a baking pan and cover with parchment paper.
In a large bowl, cream the butter with the brown sugar, the regular sugar, until smooth and light. You can use a wooden spoon, no need to use a mixer, if your butter is at room temperature.
Over the same bowl, sift the flour, cornstarch, soda and salt. Mix well
Pour your chocolate pieces and mix well.
Using an ice cream spoon, place 12 cookies on each pan
Bake for 10 minutes and turn the pan around in the oven to ensure consistent baking and bake for another 5 minutes.
TIP DU JOUR –
Ensure the butter is at room temperature, if too soft, the cookies will not rise. I prepare the dough and let it rest in the fridge for 1 hour. This will also ensure consistency with the baking.
I also prepare the cookie dough in portions and freeze them.
You have an afternoon craving for some cookies… take them out of the freezer and let them thaw for 30 minutes and bake them for 15 minutes.