Soft and Chewy Chocolate Chip Cookie: Bakery Style & Tender

Instructions:

1. Whisk the dry base. Combine the flour, cornstarch, baking soda, and salt in a bowl until uniform. Note: This prevents pockets of baking soda that taste metallic.
2. Cream the fats and sugars. Beat the butter, brown sugar, and granulated sugar for about 3 minutes until it looks like pale, fluffy wet sand.
3. Incorporate the liquids. Add the egg and vanilla extract, beating on medium speed until the mixture is glossy and smooth.
4. Fold in the structure. Gradually add the dry ingredients to the wet. Stop the mixer when you see only a few streaks of white flour remaining.
5. Add the chocolate. Dump in all 340g of chips and fold by hand. Note: Over mixing here will make the cookies tough.
6. The Cold Cure. Cover the dough and refrigerate for at least 2 hours. The dough should feel firm and smell intensely of vanilla and molasses.
7. Preheat and prep. Set your oven to 350°F and line your sheets.
8. Scoop and stack. Roll dough into balls (about 2 tablespoons each). Place them 2 inches apart to allow for the inevitable sizzle and spread.
9. Bake for 11 minutes. Take them out when the edges are barely golden but the centers look slightly underdone and soft.
10. Rest and set. Leave them on the hot pan for 5 minutes. You will hear a faint crackling sound as the edges firm up.