Chocolate Chip Cookies

3/4 cup butter melted and cooled

1 cup, loosely packed brown sugar

1/2 cup white, granulated sugar

1 TB pure vanilla extract

1 egg, room temperature

1 egg yolk, room temperature

2 1/3 cups all purpose flour

1 tsp baking soda

1 TB corn starch

1/2 tsp salt

1 1/2 cups mini chocolate chips

In a large bowl, using a hand mixer, blend together melted butter, brown and white sugar for a couple minutes. Add vanilla, egg and egg hold and blend on low until the mixture is light and fluffy. Sift together the dry ingredients and mix until combined. Stir in the chocolate chips. Scoop out the dough in 1/4 cup portions, roll into balls and place on a parchment lined baking sheet. Place in freezer for 30-45 minutes. Transfer to another parchment lined baking sheet, space equally apart and press down with the bottom of a glass. I make one dozen at a time in 4 rows of 3 each. Bake at 325 degrees for 12-15 minutes until lightly golden brown around the bottom edge. They may look under cooked in the middle but will set up as they cool. Transfer to racks to cool. Store in a covered container. You can freeze the unbaked balls and take and bake as needed.