Instructions

• Place ½ cup unsalted butter in a large, microwave-safe bowl and microwave on high about 1 minute, until melted. Let the melted butter cool 1–2 minutes so it is warm but not hot.
• Add 1 large egg, ¾ cup packed light brown sugar, ¼ cup granulated sugar, and 2 teaspoons vanilla extract to the bowl with the butter. Whisk until smooth and combined.
• Add 1 ⅔ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt to the wet mixture. Stir with a spoon or spatula until the dry ingredients are just incorporated; the dough may seem crumbly and a bit oily—that is normal.
• Fold in 1 cup semi-sweet chocolate chips until distributed through the dough.
• Using a large cookie scoop, a 1/4-cup measure, or your hands, portion the dough into approximately 11 equal mounds. Roll each mound into a ball and gently flatten each ball to about half its height.
• Press a few additional chocolate chips onto the top of each dough mound for a nice appearance, if desired (you have “plus more for sprinkling” in the ingredients).
• Arrange the dough mounds on a large plate or tray so they do not touch. Cover the tray tightly with plastic wrap.
• Refrigerate the covered dough for at least 4 hours and up to 5 days. Do not bake the cookies with unchilled dough, or they will spread too much.
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper, or lightly grease the sheet with cooking spray.
• Place the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart (one half-sheet pan fits about 8 cookies per sheet). Bake for about 12–14 minutes, or until the edges are set and the tops are just set—still slightly pale and glossy in the center. If your cookies are smaller than the 1/4-cup size, reduce the baking time.
• Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before serving. The cookies will firm up as they cool.