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Note dough requires a minimum 60 minutes of refrigeration once made.
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Whisk together flour, cornstarch, baking soda, and salt in a large bowl. Set aside.
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In a medium-sized microwave safe bowl, melt cold butter in the microwave for 30-40 seconds. The butter will not be completely melted, but the warmth of the bowl will continue to melt it. Remove bowl from microwave. Whisk until the butter is fully melted. Once the butter is melted, whisk in both sugars until fully incorporated. Stir in the egg and vanilla.
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Stir the wet mixture into the dry mixture until combined. Mix in the chocolate chips and chocolate chunks.
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Refrigerate dough for at least 60 minutes (see note).
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Preheat oven to 375 F and line a baking sheet with a silicone mat. Scoop tablespoon-sized scoops of dough onto the baking tray, leaving about 2 inches between them.
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Bake for 8-10 minutes, or until the tops are lightly golden. It's OK if they look a little underdone, because you're going to remove the cookies from the oven and let them cool on the baking sheet for 2 minutes.
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After the 2 minutes, remove them from the baking sheet and let them cool the rest of the way on a cooling rack!
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Notes:
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10
1. Melt cold butter in microwave for 30-40 seconds. The butter will not be completely melted, but the warmth of the bowl will continue to melt it. Whisk until the butter is fully melted. Don't forget this step, I think it really helps the texture of the cookie!
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2. Refrigerate dough for at least 60 minutes. I know. It stinks to have to wait that long, but when I baked these without refrigerating them, they spread. If you refrigerate them, they're not going to spread as much, and they'll be fluffier! If you want a thinner, chewier cookie, you can try to bake these without refrigerating them! However, I'd definitely suggest putting these in the fridge for at least an hour.
