Bakery Style Chocolate Chip Cookies

• 8 tablespoons unsalted butter
• 1/2 cup light brown sugar, packed
• 1/3 cup white sugar
• 1 LARGE egg
• 1/2 tablespoon pure vanilla extract
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon sea salt (reduce if using table salt OR if
  sensitive to salt)
• 1 and 3/4 cups white all-purpose flour
• 1 and 1/2 cups good quality milk chocolate chips, separated
  (OR use semi-sweet or dark chocolate — whichever is your favorite)

1. In a very large, microwave-safe bowl, melt the butter. Once
   melted, stick it in the fridge for 5 minutes. It’s important the butter isn’t
   hot when you add in the sugars or it will melt the sugar and make the cookies
   flat/greasy. 
2. Once butter is cooled to room temperature, stir in the light
   brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla
   extract. Stir until smooth. 
3. Add in the cornstarch, baking soda, baking powder, and salt.
   Again, stir until smooth. Add in the correctly measured (Note 1) flour and mix
   until JUST combined. Don’t over mix. 
4. Gently stir in 1 and 1/4 cups of chocolate chips until
   combined. Separate the dough into 4 equal parts. If you have a food scale, each
   ball should be just a little over 6 ounces. Place those balls of dough in an
   airtight container and chill for 30 minutes to 1 hour. 
5. Preheat the oven to 325 degrees F. Line a pan with parchment
   paper or use a nonstick liner. 
6. Place two dough balls at a time on a sheet pan giving the
   cookies plenty of space. 
7. Bake for 20-25 minutes erring on the side of under-baking
   which keeps them soft and chewy. The cookies will “bake” a little
   more out of the oven. 
8. Remove from the oven and press the remaining 1/4 cup
   chocolate chips into the tops of the cookies (ensures even placement of
   chocolate AND makes them look pretty!). Allow to cool on the baking tray for
   10-15 minutes before transferring them to a cooling rack. IF you like salty
   sweet, add a few flakes of salt on top! 
9. STORAGE: We like these cookies best on day 1 of being made.
   They do last up to 1 week, but they do begin to lose texture and flavor. To
   store: place in an airtight container and keep at room temperature. Wait until
   cookies are completely cooled before adding to the container. Rewarm in
   increments of 10-15 seconds in the microwave.

This Recipe adapted from >>>> Click Here