Classic Chocolate Chip Cookies Recipe

In a bowl, blend the soft butter with the sugar until a creamy mixture is obtained. Add the egg and the vanilla extract and blend a bit to incorporate.

In another bowl, mix the flour, cornstarch, baking soda, and salt. Add to the first mixture and blend at low speed until smooth. The dough will be quite thick. Using a spatula, fold in the chocolate chips.

Cover the bowl and place it in the fridge for at least 1 hour (and up to 2 days). This step is mandatory.

Preheat the oven to 180°C (350°F), static heat. Prepare 2 baking trays with parchment paper.

Take about a tablespoon of dough and roll it into a ball, flattening it slightly (or not - the cookies will then spread a little less) and place on the baking sheet, spacing them apart, as they will spread while baking. For easier handling, you can first divide the dough in half and, with each half, prepare 12 balls (24 cookies in total).

Bake for 11-12 minutes or until the edges are lightly golden.

Start again with the remaining dough.

The cookies will be soft when they come out of the oven. Allow to cool for 10 minutes before handling, then place on a rack and let cool completely.

To finish, the cookies stay fresh at room temperature, covered, for up to 1 week.