My version of the best chocolate chip cookies includes a slightly chewy texture and a molasses flavour from brown sugar. I also like to use a mixture of different flavours and sizes of chocolate chips. Similarly, you can infuse this cookie recipe with your choice of chocolate chips or chunks to make them all your own.
Preheat your oven to 350° F.
Using an electric hand mixer beat together softened butter and white and brown sugar until light and fluffy. Add the egg and vanilla extract and mix in until incorporated.
Add the all-purpose flour, cornstarch, baking soda, and salt and mix in until combined. Fold in the chocolate chips with a spatula.
Divide the dough into 16 cookie dough balls of 1 tablespoon each (or make 8 large cookies of 2 tablespoons of dough each)*. Place the dough balls 2 inches apart on a baking sheet lined with parchment or a silicone liner.
Press down slightly on each dough ball to flatten a little. If you to have your cookies to have visible chocolate chips on top, place a few extra chocolate chips on each dough ball.
Bake the cookies for 13-15 minutes for small ones and 17-20 minutes for large ones until the edges are just set. Centers can still look slightly uncooked.
Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool fully.
Store the cookies in an airtight container at room temperature for 4-5 days. They can also be frozen in a freezer-safe container for several months.
*for mini cookies like I used to decorate the sides of the cake, make 1/2 tbsp sized dough balls and bake them for 9-10 minutes. Yields 32 mini cookies