- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/4 + 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2/3 cup mini semi-sweet chocolate chips (plus more for topping if desired)
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt, set aside.
- Place butter in a microwave safe bowl, heat in microwave until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer. Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined.
- Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
- Scoop dough out a slightly heaping 1/2 teaspoon at a time and shape each into a ball. Place on two parchment paper lined baking sheets, spacing 1-inch apart. Then if desired press 3 – 4 more chocolate chips into top (totally optional, mostly for looks).
- Bake in preheated oven about 5 – 7 minutes (they should still feel soft and slightly under-baked, they will continue to cook slightly once removed from oven so careful not to over-bake). Remove from oven and cool on baking sheet for several minutes then transfer to a wire rack to cool. Store in an airtight container. Makes about 12 dozen mini cookies.
*If cookie dough seems too sticky to roll into balls, add one tablespoon of flour at a time until you are able to easily roll dough into balls with your hands.
Adapted from Cooking Classy