There are 3 secrets to these thick & moist cookies: more brown sugar than white, cornstarch instead of baking powder, & chilling the dough! This allows the butter to firm back up and not melt as fast, keeping the cookies thick and not flattening out.
Ingredients
3/4 cup (1.5 sticks) butter, room temp
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temp
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet or milk chocolate chips
Instructions
In a large bowl using a handheld mixer or stand mixer, beat the butter for 1 minute on medium speed until smooth & creamy. Add the sugars and mix on medium speed until fluffy & light in color. Mix in egg & vanilla. Scrape down sides of bowl.
In a separate bowl, whisk together flour, cornstarch, baking soda & salt. On low speed, gradually mix into the wet ingredients until combined. The dough will be thick. Add the chocolate chips and mix for a few seconds until evenly distributed.
Cover dough tightly with aluminum foil and chill for at least 1 hour, up to 2 days. Chilling is mandatory for this dough to achieve thick & puffy cookies.
Remove dough from the fridge and allow to sit at room temp while you preheat your oven to 350 degrees. Line baking sheets with parchment paper or spray with cooking spray.
The chilled dough will be crumbly, but comes together if you roll into balls with your hands. Roll balls of dough about 1.5 TB each.
Bake for 10-11 minutes, until barely golden brown around the edges/tops. They will look extremely soft & under cooked, but will continue to cook & set as they cool, and you want them to stay soft & moist. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
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