In a large mixing bowl, add the softened butter, brown sugar and white sugar. Cream together on medium speed with a hand or electric mixture fit with a paddle attachment until smooth and fluffy.

Add the large egg and vanilla. Mix them together until fully combined.

Add the flour, corn starch, baking powder, baking soda and salt. Mix together on medium until fully combined. The dough will be thick and dryish.

Add the chocolate chips and gently combine. (I used my hands to mix as the dough was thick and hard to fully combine with just a wooden spoon.)

Preheat the oven to 450 degrees.

Line a baking sheet with parchment paper to keep the cookies from sticking and make for an easier clean up.

Use a cookie scoop to measure out heaping Tablespoons of dough and place them on the prepared cookie sheet approximately 2-3” apart.

Feel free to press a few extra chocolate pieces into the top of each cookie.

Bake for 6 minutes or until the cookies are golden brown. Remove promptly as they will go from done to burned quickly!

Allow the cookies to cool on the baking sheets for a few minutes before removing them to a wire rack.

These cookies are at their ooey-gooey best when warm. You can always pop a cookie in the microwave for 15 seconds to achieve the same gooeyness later.