Chocolate Chip Cookies

Ingredients:

• 3/4 cup (1.5 sticks or 170g) unsalted butter, softened
• 3/4 cup (150g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 egg, at room temperature
• 2 tsp. vanilla extract
• 1 Tbsp. dark corn syrup
• 2 cups (250g) all-purpose flour
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 and 1/4 (225g) semi-sweet chocolate chips

In a small bowl, combine the flour, cornstarch, baking soda, and salt. Set aside

In a medium bowl, using a hand-held mixer (or a stand mixer with a paddle attachment), cream together the butter, dark brown sugar, and granulated sugar on medium speed until combined and creamy (about 2 minutes). Beat in the egg, vanilla, and dark corn syrup. Scrape down the sides and bottom of the bowl as needed.

In 3 additions, add the dry ingredients to the wet ingredients. Beat on low speed until combined. The cookie dough will be slightly thick. On low speed, add the chocolate chips.

Scoop 1.5 Tbsp. of cookie dough onto a parchment lined baking sheet. Chill the dough balls in the freezer until firm. Transfer cookie dough balls to a freezer safe storage bag and continue freezing; preferably overnight. Unbaked cookie dough balls can be stored in the freezer for up to 3 months.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Bake the frozen cookie dough balls for 10 minutes, rotating baking sheet halfway through. The cookies should appear barely golden brown around the edges.

Remove cookies from the oven and careful press 3-5 extra chocolate chips on top for appearance. Place a large mason jar top (or any large round mold) around the cookies and rotate in a circular motion and re-shape the cookies.

Let cookies cool on baking sheet for 5-10 minutes. Once cookies are set up, transfer to a metal cooling rack to cool completely. Cookies taste best when completely cool!