1-First Step: Gather all ingredients and preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

2-Second Step: In a medium bowl, whisk together 2 1/4 cups flour, 1 tsp baking soda, 1 1/2 tsp cornstarch, and 1/2 tsp salt. Set aside for dry mix.

3-Third Step: Beat 14 tbsp softened butter and 1 1/2 cups brown sugar in a large bowl with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape sides often.

4-Fourth Step: Add 2 eggs one at a time, beating well after each. Mix in 2 tsp vanilla extract until smooth and creamy.

5-Fifth Step: Gradually add dry ingredients to wet mixture on low speed. Mix just until combined, about 1 minute. Dough will be soft and sticky.

6-Sixth Step: Cover bowl and chill dough in fridge for 30-60 minutes. This step prevents spreading and boosts chewiness.

7-Seventh Step: Preheat oven if cooled. Place 1/2 cup granulated sugar in a shallow bowl. Scoop 2-tbsp portions of dough, roll into balls, then coat in sugar.

8-Eighth Step: Arrange balls 2 inches apart on sheets. Bake 11-12 minutes until edges are set but centers soft. Cookies firm as they cool.

9-Ninth Step: Cool on sheets 5 minutes, then transfer to wire rack. Enjoy warm for peak flavor.

10-Tenth Step: For brown sugar blondies, melt 1/2 cup butter, stir in 1 1/2 cups brown sugar until dissolved. Whisk in 2 eggs and 1 tsp vanilla.

11-Eleventh Step: Fold in 1 3/4 cups flour, 1 tsp baking powder, pinch salt, and 1 cup chocolate chips. Spread in greased 8×8 pan.

12-Twelfth Step: Bake at 350°F for 25-30 minutes. Cool completely before cutting into squares.

13-Final Step: Store as noted below. Serve with milk or ice cream for desserts that wow.