Cream the butter and sugars together until fluffy. This is when I start stirring in my intentions like joy, comfort, and connection.
Add the eggs one at a time, mixing just until combined. Add the vanilla and stir gently.
In a separate bowl, combine the flour, corn starch, salt, and baking soda.
Add the dry ingredients to the stand mixer and mix on medium until just combined. Again, be careful not to over mix.
Add in the chocolate chips and fold them into the dough using a spatula or wooden spoon.
Scoop the dough into 1 to 1.5-inch balls and place on a baking sheet lined with parchment or a silicone mat.
Chill the dough in the refrigerator for about 30 minutes prior to baking. Pre-heat your oven to 350 degrees F while the dough chills.
Bake the cookies for 11-12 minutes, until the edges are just golden.
The moment they come out, drop the pan carefully onto the counter once or twice. This helps the cookies flatten beautifully and gives them that crinkled, chewy look.
Allow the cookies to cool for about 5 minutes, then transfer to a cooling rack to cool the rest of the way.
