Secret Weapon Chocolate Chip Cookies

I don't admit to being a snob about most things, but chocolate chip cookies is one of them.  I like them soft and chewy, maybe even slightly undercooked.  Don't give me those crispy cookies!  I've always used the Nestle Tollhouse cookie recipe (which is really great and has garnered me many compliments/marriage proposals), but sometimes ended up with crispy/flat/weird-textured cookies.  I know, I know, the butter was too soft, or I didn't measure the flour precisely enough, but come on!  Where was my fool-proof recipe for MY ideal cookie?!

Well.  Here it is.  It's Anna Olson's secret ingredient that did the trick.  She subsitutes a portion of the baking soda with corn starch, and oh. my. goodness. Soft, chewy, perfect every time.  You'll want to double this recipe, because it only yields 24 cookies, and I promise that will not last you long enough.  I made 62 of these babies last night, and 12 of them had mysteriously disappeared by the time I got home from work today.  Apparently, we have cookie gremlins...

Secret Weapon Chocolate Chip Cookies
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract (I always double the amount of vanilla, but that's up to you)
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces bittersweet chocolate, cut into chunks

1. Cream together butter and sugars until smooth. Add egg and vanilla and mix until incorporated.
3. Stir in flour, cornstarch, baking soda and salt.  Add chocolate chips.
4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes at 350 degrees, until golden brown around the edges.
5. Set up a gremlin detection system to protect your new treasure.