- 1 cup butter softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch
- 1 tsp salt
- 1 1/2 cups mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, egg and vanilla and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda, corn starch and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the chocolate chips.
Scoop out tablespoon-size chunks of batter. Divide in half and roll into balls using your hands. Place onto the prepared baking sheets. Bake in the preheated oven for 5-7 minutes, or until lightly golden around edges. Let cool.
- Replace the chips with M&M’s (or add them in addition to chips!) for fun!
- This dough freezes really well (use within 6 months) and the baked cookies freeze great, too (enjoy within 3-4 months).
- Store the cookies at room temperature in a sealed container.
- These make the absolute perfect after-school snack when served warm with a glass of cold milk!
- Replace the chocolate chips with chocolate chunks, white chocolate chips or caramel chips for a different flavor.
- I love using sea salt in place of regular table salt in these cookies.
Calories: 59kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 61IU | Calcium: 5mg | Iron: 1mg