This is the Santos sisters favourite and go-to chocolate chip recipe. It’s from Anna Olson and she adds cornstarch to make the cookies a bit crispy on the outside but chewy inside. It’s so good!
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla
Preheat oven to 350 degrees.
Mix together dry ingredients until evenly mixed (flour, cornstarch, baking soda and salt).
In another bowl, beat butter with an electric mixer until smooth, about 1 minute. Then add brown and granulated sugars and beat until fluffy, about 2 minutes. Add the egg and vanilla and incorporate fully.
Using a wooden spoon, stir together flour mixture and chocolate chips until evenly mixed.
Grease baking sheet or use silicone mat. Scoop 1 tbsp of dough and place on cookie sheet. Continue, leaving 2 inches of space in between. Don’t press down as the cookies will spread as they bake.
Bake one sheet at a time, in the middle rack, until the edges are golden brown, around 8-10 mins. Remove from oven and let cookies stand for 2 minutes. Then move cookies to a cooling rack to cool completely.
Once cooled, cookies will last for 2 weeks in a covered container at room temperature.