In a large bowl, place the all purpose flour, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough will be thick.
Add the chocolate chipss, and mix until they are evenly distributed.. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
On baking day, preheat your oven to 350°F. Line a baking sheet with parchment paper.
Ball up and slightly press down 2 tablespoons worth of dough. Place on baking sheet 2 inches apart.
Place in the preheated oven. Bake until golden brown, 9-12 minutes.
Allow to cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
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