Instructions

• Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure easy removal of the cookies once they’re baked.
• Step 2: In a large mixing bowl, combine the softened unsalted butter, dark brown sugar, and white sugar. Using your mixer, cream these ingredients together until the mixture is light and fluffy, about 2-3 minutes.
• Step 3: Add the two large eggs and the vanilla extract to the butter-sugar mixture. Beat until well combined, ensuring the eggs are fully incorporated.
• Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This step helps to evenly distribute the leavening agents throughout the flour.
• Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Step 6: Gently fold in the mini semi-sweet chocolate chips using a spatula. This ensures even distribution without breaking the chips.
• Step 7: Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Step 8: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. They will continue to firm up as they cool.
• Step 9: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!