Soft Chocolate Chip Cookies from Scratch

Preheat the oven to 350 degrees F (180 degrees C).

Cream the Unsalted Butter (3/4 cup), Brown Sugar (1/2 cup), and Granulated Sugar (1/2 cup) together in a stand mixer or with a hand mixer for 5 minutes or until they're fluffy.

Add the room temperature Eggland's Best Classic Egg (1) until it is all incorporated but don't overmix. Pour in the Vanilla Extract (1 tsp).

Whisk the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Kosher Salt (1/2 tsp), and Corn Starch (1 tsp) in a bowl and then add about 1/2 cup at a time to the mixer while it's stirring until it's all combined. Take care not to over mix this as well since it will become tough if you do.

Stir in the Semi-Sweet Chocolate Chips (1 1/2 cups) and anything else in your pantry that looks good at the moment such as chopped nuts, toffee bits, chocolate chunks, oats, peanut butter chips, or shredded coconut.

Lay a silicone mat on a baking sheet. Use a two-tablespoon measuring spoon or a cookie dough scooper to evenly space out the cookies on the sheet.

Bake for 7 minutes for slightly underbaked cookies and 9 minutes for golden cookies.