Ingredients
1/2 C unsalted butter, softened
1/4 C salted butter, softened
3/4 C brown sugar
1/4 C white sugar
1 large egg
2 tsp vanilla extract
2 C unbleached all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
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Mix flour, cornstarch, baking soda and salt together in bowl. Cream butter and sugar together in standing mixer till light and fluffy. Add egg and vanilla and continue to beat until just combined. Add flour mixture and blend at low speed until combined. Fold in chocolate chips. Chill dough in refrigerator for at least an hour. After hour, preheat oven to 350 deg. Butter a nine-inch cake pan with removable bottom, line bottom with parchment paper, butter again, then flour entire pan. Add cookie dough and flatten to even out. Bake on middle rack of oven for 18-22 minutes (mine took 30 minutes).
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Achievable elevated desserts — laminated doughs, cakes, custards
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Flour bakery's sequel — cakes, cookies, breakfast pastries
Coarse sparkling sugar — cookie tops, cake borders, donut garnish
Air-insulated sheet — no burnt bottoms on delicate cookies