CHOCOLATE CHIP COOKIES

Ingredients
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted & cooled
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups semi-sweet chocolate chips or chocolate chunks
For Icing
1/4 cup powdered sugar
1 fresh lemon juice
I egg white
Method
•Whisk the flour, baking soda, cornstarch, and salt. together in a large bowl. Set aside.
•In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. Pour in the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours.
•Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 163°C. Line baking sheets and set aside.
•Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons. Roll into a ball, making sure the shape is taller rather than wide, almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
•Bake the cookies for 12-13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Whip your icing for 3-5mins and drizzle on top.