1/4 lb. butter, soft
1 c. white sugar
1/3 c. brown sugar, packed
1 3/4 tsp. unsweetened cocoa
1 1/4 c. plus 2 tsp. cornstarch
1 tbsp. vanilla
1 egg
1/2 tsp. baking soda
1/4 tsp. salt
1 1/3 plus 2 tbsp. flour
12 oz. semi-sweet chips

Cream butter and sugars until smooth. Work in remaining ingredients gradually - may need to blend with fingers toward end. Place 1 inch chunks of dough on flat, ungreased cookie sheet. Bake at 350 degrees for 12 minutes; cool on cookie sheet 5 minutes. Transfer to paper towels to cool.

Makes about 2 dozen large cookies. Store in airtight container to keep soft.