My Favorite Classic Chocolate Chip Cookies

Keep reading for the complete recipe! ^_^
***
All credits to the amazing: Sally's Baking Addiction***

Yield: 2-2.5 dozen cookies

INGREDIENTS

• 3/4 c. unsalted butter, softened at room temp
• 3/4 c. dark brown sugar
• 1/4 c. granulated sugar
• 1 large egg, at room temp
• 2 tsp vanilla extract
• 2 c. AP flour
• 2 tsp cornstarch 
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 c. semi-sweet chocolate chips

DIRECTIONS

1. In a large bowl using a hand-held mixer beat the butter for 1 minute on medium speed until completely smooth and creamy. 
2. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. 
3. Mix in egg and vanilla. 
4. In a separate bowl, combine flour, cornstarch, baking soda and salt. 
5. On low speed, slowly mix into the wet ingredients until combined.
   The cookie dough will be quite thick
6. Add the chocolate chips and mix for about 5 seconds until evenly disbursed.
7. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
8. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. 
9. Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.
10. Roll balls of dough, about 1 Tbs of dough each, into tall balls. 
11. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. 
12. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.