Chocolate Chunk Cookies

• ¾ cup (170g) unsalted butter, softened to room temperature

• ¾ cup (150g) packed brown sugar, light or dark

• ¼ cup (50g) granulated sugar

• 1 large egg, at room temperature

• 2 tsp (10 ml) vanilla extract

• 2 cups (250 g) all-purpose flour

• 1½ tsp cornstarch (see comment)

• 1 tsp baking soda

• ½ tsp salt

• 1¼ cup (225g) chunked semi-sweet (~60% cocoa) chocolate

The original recipe called for 2 tsp of corn starch, but Jenny said she could taste it at that level. We're going with 1 tsp for now.

1: In a large bowl using a hand-held mixer, beat the butter, brown sugar, and sugar on medium until combined and creamy, about 2 minutes.
2: Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
3: In a separate bowl, combine flour, cornstarch, baking soda, and salt.
4: Add dry ingredients into the wet ingredients and beat on low speed until combined. The dough will be rather thick.
5: On low speed, beat in the chocolate chunks.
6: Cover tightly with foil or plastic wrap and chill for at least 1 hour, up to 2 days. Don't skip this!
7: Heat oven to 350°F (175°C) and adjust an oven rack to the middle position.
8: Remove dough from the refrigerator and allow to sit at room temperature for 10 minutes
9: Line 2 large baking sheets with parchment paper or silicone baking mats.
10: The dough will be slightly crumbly, but will come together when you work it with your hands. Roll dough, about 1½ Tbs per cookie, into balls.
11: Bake 10-12 minutes, until barely golden brown around the edges. They may look soft when they come out of the oven. If they are too puffy, you can press lightly with the back of a spoon to deflate them a bit.
12: Optional: Press a chocolate or caramel disc into the top of each cookie.
13: Let cool for 5 minutes on a baking sheet before moving to cooling racks.

Yields about 40 cookies.

Adding some chopped nuts doesn't seem like it would hurt any, but we haven't tried it yet.