I’ve made these cookies a million times. I made them for my friends in grade 8, and served them at a bunch of my birthday parties. They're a staple at my themed or normal parties, but they're also a staple in my house. There's always a new batch in some tupperware container by the bread, probably, most likely half empty.

I remember splitting these cookies with friends, old and new and seeing the look in their eyes and on their faces. I love the way people light up, just like I’m sure I do. They remind me of happiness and good moments of stomach aches and tears, products of our laughter. Movies and shows I watched while baking them, or eating them. I’m always reminded of the look of pure joy and excitement my friends would get when I told them I made the cookies, mirroring my own from when I was little. It's a recipe that feels like pure joy bottled up and served in a chilled, misty glass. I remember finding this recipe from the most generic search you could have formulated; "Chocolate Chip Cookie Recipe", the first one that popped up was Sally's (Sally McKenney), I looked at the ingredients and we (my dad and I) got to work.  I keep memories like that one close to my heart, little moments of peace with those I love. 

To me, these cookies taste of love and moments lived and cherished.

Ingredients: 
- 3/4 cup (170g) unsalted butter, softened to room temperature or for a even chewier cookie, melted butter (cooled for 5 or so minutes before using)
​- 3/4 cup (150g) packed light or dark brown sugar 
- 1/4 cup (50g) granulated sugar 
- 1 large (room temperature) egg
- 2 teaspoons pure vanilla extract 
- 2 cups (250g) all-purpose flour (leveled) 
- 2 teaspoons cornstarch
- 1 teaspoon baking soda 
- 1/2 teaspoon salt
- 1 and 1/4 cup (225g) of semi-sweet chocolate chips

---

Instructions: 
1) Gather all your ingredients, measuring them out before you begin is highly recommended, it will help you remain organized as you go. 
2) Once you have all of your ingredients laid out, whisk together your flour, salt, cornstarch and baking soda in a large bowl and set it aside.  
3) In a separate bowl, combine the butter and the two sugars and beat at a low speed (2 is a good speed on a Kitchenaid Stand Mixer) for about 2 minutes or until fully combined and creamy.
4) Beat in your egg and vanilla, once it's reached the right consistency. Scraping down the slides (of the bowl) as needed. 
5) Add your wet ingredients into your dry ingredient bowl, in parts, I usually opt for a fourth or a third at once.
6) You should add your chocolate chips while your dough still looks slightly flouery, I throw them all in at once (it's the most fun). Fold your chocolate chips in until all your flour is incorporated. 
7) Cover your bowl, a loose cloth works perfectly fine but if you wish to plastic wrap it, you totally can do that too. Chill your dough in the fridge for at least an hour to 3-4 days, if you are chilling it for more than and hour/two hours, covering it tightly is very important (plastic wrap or a silicon cover). (I always do an hour or two at most). Chilling is imperative for this recipe. Put it anywhere you have space, in my case, that's on top of a case of cherry Bublys.
8) Remove dough from the refrigerator and let it rest and come back up to room temperature for ten minutes. While it's resting, preheat your oven to 350°F or 177°C. Line two baking sheets with parchment paper or silicone baking mats and set aside while you work with your now rom temperature dough. 
​9) Make balls of dough equal to a heaping 1.5 Tablespoon and place them 3 inchs apart on your baking sheets. The dough may be crumbly but that is normal, it will come together when you roll it/work it with your hands. 
10) Bake them for 11-12 minutes, until they're golden brown around the edges. The cookies will be very soft when they come out of the over, cool them for five minutes on the trays and then transfer them onto a rack to fully cool. They should last up to a week in a sealed container.