Ingredients
½cupbutter,softened to room temperature
½cupbrown sugar,packed
⅓cupgranulated sugar
1egg
2tspvanilla extract,store-bought or homemade
1½cupall-purpose flour
2tspcornstarch
1tspBaking Soda
½tspsalt
¼cupbutter,softened to room temperature
¼cupbrown sugar,packed
3tbspgranulated sugar
1egg yolk,or half of a whisked
1tspvanilla extract,store-bought or homemade
¾cupall-purpose flour
1tspcornstarch
½tspbaking soda
¼tspsalt
Preparation
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.
Add egg and vanilla, and mix until combined, about 1 minute.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.
Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.
Chill in the refrigerator for at least 10 to 20 minutes, or until the dough is chilled through. This will help prevent the cookies from spreading out too flat when they bake.
Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked.
Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Serve immediately
