1 c. Bittersweet Chocolate Chips (I used Ghirardelli)
½ c. Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
In the bowl of an electric mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
Roll dough into 1½" balls with the palms of your hands and place about two inches apart on cookie sheet. Bake for 8-9 minutes (I did 4 minutes, rotated pans and switched racks and did 5 more minutes) until barely golden brown around the edges. Let cool for 2 minutes on cookie sheets and transfer to a cooling rack and let cool completely.
Notes
Makes 2 dozen cookies.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/the-perfect-chocolate-chip-cookie/