Chocolate Chip Cookies

If someone told me I could only take one type of dessert with me to a desert island (because they might), that dessert would be Chocolate Chip Cookies; warm, soft, delicately browned, and removed from the oven at precisely the right moment. I've tweaked this recipe to make it worthy of trading gold coins for one.more.cookie.

Elements

3/4 C Salted Butter, room temp.

1 Extra-Large Egg

1 T Madagascar Bourbon or Mexican Vanilla Extract

3/4 C Brown Cane Sugar

1/4 C Cane Sugar

1-3/4 C All-Purpose Flour

1-1/2 Tsp Cornstarch

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

2 C Semi-Sweet Chocolate Morsels

Directions

1. Preheat oven to 350° Fahrenheit.

2. In the bowl of a stand mixer fitted with a whisk attachment, add the butter and egg; whisk until well incorporated.

3. Slowly add the sugars and vanilla extract to butter mixture; whisk well, scraping the sides and bottom with a spatula.

4. Place a sifter into the center of a medium mixing bowl and add flour, cornstarch, baking soda and sea salt; sift into bowl.

5. Add sifted dry ingredients to sugar mixture, one cup at a time, until all is well incorporated.

6. Add chocolate morsels and whisk well.

7. Using a small, spring action scoop, scoop twelve 1" balls onto a silpat-lined baking sheet.

8. Bake for 10 - 12 minutes until golden brown; serve hot.

xo, Melissa