These are very easy and do not take days for the texture to form. They will benefit from some time (an hour or two) in the refrigerator as it will hydrate the flour and improve the texture. If you refrigerate, take the dough out for at least 30 minutes before baking.
Ingredients
1 cup butter (two sticks)
3/4 cup brown sugar (165 grams)
3/4 cup white sugar (150 grams)
2 large eggs (I use 100 grams of egg beaters so it is safe to eat the batter with the kids)
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1/2 tsp water
2 1/4 cups AP flour (170 grams)
1-2 tablespoons cornstarch (Cornstarch inhibits gluten development, resulting in a softer, chewier cookie with a thicker profile that prevents excessive spreading. Start with 1 tablespoon for a slight improvement in chewiness; increase to 2 tablespoons for a noticeably softer, more tender crumb.)
12 oz bag of chocolate chips
Directions:
Preheat the oven to 375°. Line the cookie sheets with parchment paper if you have some.
Leave the butter out to soften or do it in the microwave. Cream the butter until it lightens in color (this will take a bit, so be patient). Add the brown and white sugar and beat for a few minutes, breaking down the sugar granules so the cookie is soft and not grainy. Slowly add the salt, baking soda, vanilla, and water - mix completely. Mix the cornstarch into the flour and sift together. Add the flour about a 1/2 to 3/4 cup at a time. Allow it to integrate completely before adding the next. Do not overmix; just bring everything together. Once it is together, mix in the chocolate chips by hand. Eat the dough off the spoon and beaters. Bake each batch for 8-10 minutes.