Ronan's Chocolate Chip Cookies

I'd never made a chocolate chip cookie with just brown sugar, but I discovered this summer (halfway into a bowl of dough) that the humidity had gotten into the granulated sugar and all I was left with was a brick. But hey, necessity is the mother of invention! This is a dense, rich cookie that holds it’s shape well.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream the butter and brown sugar.

Step 2

Add the egg, vanilla, cornstarch, baking soda, and salt and combine.

Step 3

Add the flour slowly, a half cup at a time. If you're making a larger batch and find that the dough is too dry to come together, add an extra egg.

Step 4

Fold in chocolate chips. (Any kind, but I would recommend semi-sweet or dark chocolate. The cookie is very rich and benefits from a less sweet chocolate.)

Step 5

Form cookies into 2 tbsp balls and chill for one hour.

Step 6

Preheat oven to 350°. Do not take cookies out of fridge until oven is fully preheated - they should go directly from fridge to pan to oven. Continue to chill dough between batches. The dough does not spread much, you only need about 2 inches of space between each cookie.

Step 7

Bake about 12 minutes until top starts to brown. Cool on pan or, if necessary, 15 minutes on pan then on a flat surface instead of a cooling rack. They take time to set and the bottoms may fall out if placed on a cooling rack too soon.