Yummy Chocolate Chip Cookies

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 heaping cup milk chocolate chips

directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.

In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract.

Add flour mixture, mixing until completely combined. Stir in chocolate chips until evenly distributed (you can do this by hand or with the stand mixer).

Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.

Bake for 10 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!

Remove from oven and let cookies rest on baking sheet for 10 minutes. During this time you will probably eat 4-7 cookies depending how fast your hands can move.

Then transfer to a wire rack to cool completely before storing. Store in an airtight container, for up to 7 days, with a slice of bread to keep them soft.