113g / 1/2 cup butter, softened
100g / 1/2 cup soft dark brown sugar
100g / 1/2 cup white sugar
1 egg
1 tsp vanilla extract
220g / 1 3/4 cup flour
1/4 tsp salt
2 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1) In a large bowl, beat together butter, sugars, egg, and vanilla extract until light and fluffy.
2) Add flour, cornstarch, soda, baking powder and salt. Mix just until combined.
3) Roll the dough into balls and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).
4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.
Recipe adapted from my favorite Soft Dark Brown Sugar Coconut Oil Cookies.
