Milk chocolate chip cookies

Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
Combine flour, cornstarch, baking soda, baking powder and salt in a small bowl and whisk. Set this flour mixture aside.
Mix the butter and sugars in a large bowl using an electric mixer until the mixture is light and creamy. Add in the egg, followed by the vanilla.

Add the dry ingredients into the wet ingredients and stir them using a rubber spatula until mainly combined, leaving a few streaks of flour. Mix in the chocolate chips.
Use a cookie scoop or tablespoon to make around one and a half tablespoons of dough per cookie. Roll the dough into balls and place them on the prepared baking sheets, spaced at least two inches/5 cm apart. Press a few extra chocolate chips on top of each cookie.
Bake for 10-12 minutes until lightly golden brown. The baking time will depend on your oven. For chewier cookies, don't over-bake them.
To get perfectly round cookies, use a large cookie cutter to gently swirl around the hot cookie as soon as it comes out of the oven. This will help mold it into a perfect cookie shape.
Let the baked cookies cool on the trays for around 5 minutes before transferring them to a wire rack for further cooling.