Salted Whole Wheat Chocolate Chip Cookies

Instructions

1. Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.
2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
3. Use a large cookie scoop (about 2 to 2.5 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is completely chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)
4. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Remove from the oven, and immediately sprinkle the cookies with a few pinches of sea salt.  Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.