Makes 10 to 12 large cookies
3/4 cup unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups mix-ins, optional
In a large bowl or the bowl of your stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and vanilla and beat well to combine.
In a separate bowl, sift together the flour, cornstarch, baking powder, and kosher salt. Add in the mix-ins and stir to coat with the flour mixture.
Add the dry ingredients all at once to the wet ingredients and mix on low just until combined. Place the cookie dough into the fridge for 30 minutes to rest.
When ready to bake, preheat the oven to 350ºF and line a baking sheet with parchment paper. Using a 2oz or ¼ cup scoop, scoop the cookie dough onto the prepared baking sheet making sure to leave about 4-inches between each cookie. Using the palm of your hand, press the cookies down slightly then bake for 14 to 16 minutes or until the edges and tops of the cookies are set but the middles are still soft. Remove the cookies from the oven and allow them to rest for 2 minutes before transferring to a wire rack to cool completely.
Recipe courtesy of Chef Mary Berg, photo by Samsung Canada.