2 1/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup margarine, melted
3/4 cup light brown sugar, loosely packed
1/2 cup sugar
1 large egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 cup chocolate chips

Mix together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, and white sugar together. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft, yet thick. Fold in the chocolate chips, do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take the dough out of the refrigerator and roll the dough into balls using a cookie dough scoop or about 1 1/2 Tablespoons of dough for each ball. Bake the cookies for 11-12 minutes on an air-sheet, shorter baking time is required for a standard cookie sheet. The cookies will look under baked, allow cookies to cool on the cookie sheet for 10 minutes, they will continue to bake, then move to a wire rack to cool completely.

Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

Yield: 30 cookies