ingredients (16 ):
Cookies:
225g unsalted butter, at room temperature
300g granulated sugar
1 large egg
225g all-purpose flour
100g finely ground yellow cornmeal
1 tsp baking powder
0.5 tsp baking soda
1 tsp salt
1 tsp vanilla extract
chocolate chips
How to:
Cookies:
Combine the butter and sugar in the bowl and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again.
Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour.
Heat the oven to 175°C.
Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
Inspired by: https://www.thekitchn.com/christina-tosis-162171