Servings: Makes approximately 3 dozen

3/4 c. unsalted butter, softened ¾ c. unsalted butter, softened
3/4 c. brown sugar ¾ c. brown sugar
1/4 c. granulated sugar ¼ c. granulated sugar
1 egg 1 egg
2 tsp. vanilla extract 2 tsp. vanilla extract
2 c. all purpose flour 2 c. all purpose flour
2 tsp. cornstarch 2 tsp. cornstarch
1 tsp. baking soda 1 tsp. baking soda
1/2 tsp. salt ½ tsp. salt
1 c. bittersweet chocolate chips 1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8 to 10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.

Shawna makes these, and Jon loves them. She used arrowroot powder instead of cornstarch.  Shawna makes these, and Jon loves them. She used arrowroot powder instead of cornstarch.