Perfect Chocolate Chip Cookies

If you're looking for gooey, chewy, chocolatey cookies that stay soft and moist for days after baking, look no further!

These are so good, we (two of us) ate them in two days. They are crazy. They are amazing. They will help you through this time of quarantine and confusion. Bake and eat your feelings, I highly recommend it!

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Ingredients:

> 1/2 cup butter, softened

> 1/2 cup packed brown sugar

> 1/3 cup granulated sugar

> 1 egg

> 2 teaspoons vanilla extract

> 1 1/2 cups cake flour

> 2 teaspoons cornstarch

> 1 teaspoon baking soda

> 1/4 teaspoon salt

> 1 cup semisweet chocolate morsels

> Flaky sea salt

> Parchment paper!

*Note: If you'd like to make CHOCOLATE chocolate chip cookies, add two tablespoons of cacao powder to the mix!

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Directions:

> In a bowl, mix together flour, cornstarch, baking soda and salt. Set aside.

> In a different bowl, cream the softened butter and sugars until there are no chunks, the color is light and the mix is fluffy. Add egg and vanilla. Then combine with the dry ingredients.

> Fold in chocolate morsels.

> Chill the dough for 2 hours (in an air-tight container). I know! UGH! But it's worth it, I promise.

> After two hours, preheat the oven to 350. Line a cookie sheet with PARCHMENT PAPER. It's very important. Baking with parchment paper is like baking with a million dollars.

> Bake for 10-12 minutes. The edges should be slightly crispy and the middle may still look a little under-cooked, but that's okay!

> Set them aside, sprinkle with flaky sea salt and let sit for 5-10 minutes.

> Remove and enjoy!!!