INGREDIENTS

1 cup graham cracker crumbs 1 pack

3/4 cups all-purpose flour

1 tblspoon + 1 tsp corn starch

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 sticks) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

2 teapoons vanilla extract

1 large eggs

1 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line cookie sheet(s) with parchment paper. Set aside.

In a bowl, whisk together graham cracker crumbs, flour, baking soda and salt. Set aside.

In a large mixing bowl, beat butter and sugars on medium-high speed until light and creamy.

Add vanilla and eggs to butter mixture and beat again until well combined.

With the mixer on low speed, gradually add the flour mixture to the wet mixture, increasing speed as needed. Mix only until just combined.

Fold in chocolate chips, mixing to evenly distribute. (The cookie dough may feel drier than most other chocolate chip cookie batters, but it should hold together if you press it with your fingers.)

Using a 1 ounce scoop, place balls of cookie dough onto the prepared cookie sheets.

Bake 8 to 10 minutes. The edges of the cookies will be slightly golden and the centers still soft.

Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling. (The cookies will firm up as they cool.)