In a world filled with stress and tragedy bombarding us everyday we need something to help us cope, something to fill us with happiness even. Is there such a thing that can do this? Is it possible something can bring us joy amidst the stresses in life?
Hell yes there is something. Chocolate. Chocolate by itself, chocolate with marshmallows, with peanut butter, with ice cream, in milk, in cookies, chocolate covering other items, like nuts or raisins or even bugs. For the record I have never ate a chocolate covered bug but If there is ever a chocolate shortage and that’s what’s available. Look out bugs.

Today it is chocolate chip cookies that are calling my name. “Gotha. Gotha” they are whispering to me.
I found a pin that took me to a post with several chocolate recipes. This one claimed to be THE Best chocolate chip cookie recipe. Was it the best? Close, what would have made them the best was if someone else had baked them for me. Ha-ha. Seriously, out of all the chocolate cookie recipes I have tried over the years this one is my new #1.
Adapted from: Sally’s Baking Addiction

CHOCOLATE CHIP COOKIES
3/4 c. unsalted butter, softened (I used 1 cup, I’m a rebel that way)
3/4 c. dark brown sugar
1/4 c. granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 & 1/4 c. semi-sweet chocolate chips (I use Ghirardelli)

Directions:
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter medium speed until completely smooth and creamy. I used a hand mixer and it works better if you use a fork to work your butter a few minutes before using the hand mixer. Add the brown sugar along with the sugar, mix on medium speed until fluffy and light in color. Next add in the egg and the vanilla extract. Mix well. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix in the wet ingredients until well combined. The cookie dough will be thick, if you’re using a hand mixer it will be struggling at this point. Add the chocolate chips and mix for several seconds until evenly disbursed, at this time I just used a fork to mix in the chocolate chips. Cover with aluminum foil to chill for at least 1 hour.
After the dough chills is done chilling out in the fridge let it sit out at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. I used a silicone mat, I love it!
Roll into balls, using about 1 tablespoon of dough per balls. Bake for 8-9 minutes, until barely golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Store the cookies in an airtight container. They should keep up to one week. If they last that long, they are pretty darn good.