- 3/4 c ( 1 1/2 sticks) unsalted butter, softened
- 3/4 c brown sugar
- 1/4 c white sugar
- 1 egg
- 2 tsp vanilla extract
- 2c all-purpose flour (I used unbleached-- less flour-y taste)
- 2 tsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c bittersweet chocolate chips
In the bowl of a mixer, cream the butter and sugars together until fluffy and light.
Scoop out the dough in little tablespoonfuls and line them up on the cookie sheet.
allow them to cool on the sheet, on a rack for 5 minutes, then remove from the baking sheet and let them cool on the rack (if you can handle waiting that long).
Meanwhile, I rolled my excess cookie dough in separate parchment papers then wrapped them in plastic wrap.
|Ready for the freezer!|
Are they the best cookies, I've ever had? I must say, they are quite amazing (if you underbake them a little bit.) But perhaps, I need to eat a few more to really know...