In large bowl with an electric mixer on high
speed, beat butter,
brown sugar, egg and vanilla until fluffy.
Add flour, cornmeal, baking powder and salt.
Beat on low speed just
until combined. Fold in chocolate chips.
Shape dough into log. Roll log in wax paper
and refrigerate for use
within 2 days, or freezer wrap and freeze for up
to 3 months.
To bake, preheat oven to 375 degrees. Grease
one or more baking
sheets. Slice desired number of 1/4-inch thick
slices from log. Place
about 1 inch apart on baking sheet and bake until
lightly browned, 6 to
8 minutes. Cool completely on wire racks and
serve. Store in an airtight
container.
Makes About 60 Cookies
