I fully realize that the title of this post is a little extreme but ya’ll, these cookies really are that good. I’m a big fan of chocolate chip cookies and this has been my go-to recipe for almost 10 years. They’re light and fluffy and take maybe 15 minutes to whip up start to finish. I like to use dark chocolate chips but they’re versatile enough that you could probably doctor them up pretty easily.

Another great thing about these cookies is that they don’t spread, so whatever size you make them on the sheet is pretty close to what they’ll come out as. Seriously, they’re so light and fluffy and soft, I’ve yet to find a premade dough or cookie that taste as good. And they’re so easy! Top with a little seasalt when they come out to send them over the edge. I think I’ll go eat one right now. ;) Recipe below!

3/4 c. unsalted butter, softened 
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool for five minutes. Remove from baking sheet and let cool completely. Try to have patience as these get better with time!