I'm always a bit skeptical whenever a recipe has a superlative in the title. We all have different tastes and someone's idea of the perfect or "best ever" cookie may not match someone else's. There's no one right set of taste buds. That said, um, this really was an extremely good chocolate chip cookie. It didn't spread too much, the edges were crisp but not overly so, the texture of the cookie was chewy and stupendous and overall, I really liked it. It wasn't too sweet either, although, granted, I have a high tolerance for sugar. But this is exactly the type of cookie with a great taste and texture that I like. I also stacked the odds in its favor and instead of chocolate chips, I cut up a large milk chocolate bar my parents had brought me from Switzerland last year. Yeah, I know, I kept that chocolate block for months without even being tempted to open it. So it seemed like a good idea to use it for cookies and it was. Fortunately, when it's vacuum sealed, it lasts.
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 teapoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks (or you can use milk chocolate chips or semisweet chips)
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)