We make these super soft and chewy chocolate chip cookies every week! The recipe is so easy to make and it doesn't require chilling!
Preheat oven to 350°F.
In a medium sized bowl, combine the flour, baking soda, cornstarch, and salt.
In a large bowl, beat the butter on medium speed for 2 minutes using a handheld mixer.
Add both sugars to the butter and cream on medium speed for 2 minutes.
Add the egg and vanilla and beat on low speed until just combined.
Add in the dry ingredients, using a spatula to incorporate them.
Stir in the chocolate chips. Roll the dough into balls and bake at 350°F for 8-9 minutes. Note: When baking cookies, it can be deceiving whether they are done or not. When in doubt, if they are turning golden brown around the sides and on the bottom, they are done. (See Notes)
Dark brown sugar can be substituted for light brown sugar.
This cookie dough does not require chilling. When rolling the dough into balls, we typically have 27, each one weighing about 25 grams.
Make Ahead Tip: The raw cookie dough can be refrigerated for 1-2 days before baking. These cookies also taste great a few days after being made. They can be stored in an airtight container at room temperature for up to one week.