Cookies:
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add dry ingredients into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is always preferred.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about ½ tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon.
Transfer cookies to a cooling rack to cool completely.
Cookie Sandwiches:
Take one cookie and place a scoop of ice cream (about 1/3 to 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.
Place mini mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips. You can serve immediately or wrap tightly in plastic wrap and freeze. Enjoy!
