- ¾ cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 Teaspoon Ground Cinnamon
- Preheat oven to 350°F. (I preheated to 325°F)
- Sift flour, cornstarch, baking soda and salt. Set aside.
- Cream butter and sugars until light and fluffy. Mix in egg and vanilla until completely incorporated. Add flour mixture in 3 additions; scraping down the bowl after each addition. Mix in cinnamon, then fold in chocolate chips.
- Either grease cookie sheets or cover in parchment paper.
- Drop 1 tablespoon sized balls onto cookie sheet about 2 inches apart.
- Bake 8-10 minutes in preheated oven.
- Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
These cookies did not turn out the way I imagined (flat and oily). They were round and more doughy. The cornstarch is supposed to make the cookies chewy, and the key is not to let the cookies overcook, but despite following the given directions, these were not the best chocolate cookies I’ve had or made. They were good, but not what I expected. I was able to make about 17 cookies.