Chipless chocolate chip cookies (no chocolate chips)

1.5 cup All Purpose Unbleached Flour
1 stick Butter, unsalted softened to room temperature
1/2 cup, packed Brown Sugar
1/3 cup Granulated white Sugar
2 tsp 100% Pure Corn Starch
1 tsp Baking Soda
1/2 tsp Iodized Salt
1 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
1/4 tsp Morton Corse Sea Salt (optional)

I'm going to try this recipe without the cornstarch soon to see if there is a difference in texture to them.

First soften the stick of butter by placing it in the microwave for five minutes at level 1 heat. Then measure and add both sugars to Thebes's butter and beat well, then add the vanilla and egg and mix well into the creamed sugar/butter mixture. Next add the baking soda and corn starch, then 1/2 tsp table salt and mix in. Follow this by the cup and a half of flour and mix into it well. The batter should be slightly sticky to the touch.
Preheat the oven to 350F and line a baking sheet with parchment paper then roll out small balls of batter between hands into small meatball sized pieces and dip or press corse salt into the tops of them before placing them on cookie sheet , if desired. Next place cookies into the refrigerator for about ten minutes to firm up so they won't spread too much in oven. After chilled, then place into oven for 10-12 minutes. Remove from oven and let cookies rest on cookie sheet for 5 minutes before removing from parchment paper.
Enjoy!
Personal tip: I found refrigerating the dough rather pointless because the corn starch in the mix kinda made these cookies very firm after cooking them for the twelve minutes I did and the don't really spread much either. I had to press the little balls of dough down in the last batch to flatten them while cooking.
They taste amazingly great, though.

Serving Size: Makes about 22 small cookies

Number of Servings: 22

Recipe submitted by SparkPeople user MELTEA43.