Perfect Chocolate Chip Cookies

• 1 3/4 cups (218g) plain flour
• 1 teaspoon baking soda
• 1 teaspoon cornflour
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (100g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 100g chocolate chips

1. Preheat oven to 350F/176C. Line baking sheets with parchment paper or baking mats, set aside.
2. Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until it's almost completely melted but has a few soft pieces left.
3. In a large mixing bowl, whisk together flour, baking soda, cornflour, and salt.
4. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute. Add the egg and mix well. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms.
5. Fold in the chocolate chips with a spatula. Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it.
6. Roll the dough into 2oz balls, and place on the prepared baking mats. Bake for 11 - 13 minutes until the edges start to brown. Leave for about 5 minutes before transferring them to a wire rack.

flour, baking soda, cornflour, salt, unsalted butter, light brown sugar, sugar, vanilla, egg, chocolate chips

Taken from www.epicurious.com/recipes/member/views/perfect-chocolate-chip-cookies-53074631 (may not work)