Chocolate Chip Cookies

Makes approx. 25 cookies

Ingredients: * 2 and 1/4 cups all-purpose flour * 1 teaspoon baking soda * 1 and 1/2 teaspoons cornstarch * 1/2 teaspoon salt * 3/4 cup butter, melted * 3/4 cup brown sugar, loosely packed * 1/2 cup granulated sugar * 1 large egg + 1 egg yolk (room temperature) * 2 teaspoons vanilla extract * 1 cup chocolate chips or chocolate chunks

Directions:
1. Preheat the oven to 325 degrees F.

2. In a large bowl, mix together the flour, baking soda, cornstarch and salt. Set aside.

3. In a medium size bowl, whisk the brown and white sugar until they are looking happy together.

4. Mix in the melted butter.

5. Whisk the egg in a small bowl, and add to mixture. Then whisk the egg yolk, and add it.

6. Finally, whisk in the vanilla.

7. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, yet thick.

8. Fold in the chocolate chips. Because of the melted butter, the chocolate chips won't stick to the dough that well. That's okay, just make sure they are evenly dispersed.

**Now, I need to say that chilling dough is all the rage, and can be very important, but I literally don't need to chill this dough. Maybe my house is too cold, I don't know. But, if you make a cookie sheet of them, and they spread too much for your liking, cover them and stick them in the fridge for at least 30 minutes, or up to 3 days (if you can wait that long....). When you take them out the dough will be stiff, but just work it a little with your hands to warm it a bit.**

8. Scoop or roll out the dough. I use a medium scoop from The Pampered Chef to do all my scooping. It is my favourite thing for baking! If you don't have one, just scoop about 2 tablespoons (or 1 huge tablespoon) of dough for each cookie. I can fit 15 cookies on each of my sheets. You want at least an inch of space between each cookie.

9. Bake the cookies for 11-12 minutes. Set your timer, you don't want to forget about these! The cookies will look very soft and under-baked. That's how they need to look! Fear not!!! They cook/set a little more as they cool. If you wait until they are golden in the oven, then they will overcook and be dry once cooled. That is a sad thing for a cookie....