Scoopable Cookies

In a small saucepan add cold, cubed butter. Place on stove over medium heat and allow the butter to become half melted and half softened.

NOTE: I do not recommend using a microwave. It doesn't melt the butter the same as using your stove-top.

To a small bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together until well incorporated and set aside.

Pour butter into a large bowl with the granulated sugar and brown sugar. Using a whisk cream the butter and sugar together until the sugar begins to dissolve and the mixture becomes lightened in color, about 3 minutes. Add the egg and vanilla extract, whisk until well combined. 

Add the dry mixture, and fold using a silicone spatula until the flour has absorbed. Pour in the chocolate and fold a few more times, until they're dispersed throughout the cookie dough.

Scoop five, extra large portions of cookie dough and place them in the baking dish. Top with more chocolate, if desired. 

Bake for 15 to 25 minutes until the edges are golden brown, and a toothpick test comes out with few moist crumbs. 

NOTE: There is a large range in baking time because this is dependent on the size of baking pan and type of baking pan, as well as the difference in ovens. Mine took 22 minutes to bake in a ceramic dish in an electric oven.

Remove the scoopable cookies from the oven, allow them to cool for 20 minutes. Sprinkle on flaky sea salt, if desired and serve.