- 1 cup butter (no substitutes), softened
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1/4 cup Argo® Corn Starch
- 1/2 cup mini chocolate chips
- 1 tablespoon sugar
- BEAT butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.
- FORM into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten. Press center of each cookie with a tip of a teaspoon (to create a small crescent-shaped indentation design).
- BAKE in a preheated 300 degree F oven for 25 to 30 minutes, or until bottoms begin to brown.
- COOL for 5 minutes, remove to a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.