Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • ½ tsp (3g) baking powder
  • ¼ tsp (1.5g) salt
  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) whole milk
  • ½ tsp (2.5ml) pure vanilla extract
  • 15 mini chocolate chips

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar until smooth and pale, taking care not to over-whip to prevent the cookies from puffing.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
  4. Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 1 hour to stabilize the structure.