Posting the recipe for very soft chocolate chip cookies, which has the measurements you all use over there too
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup (225g) semi-sweet chocolate chips
In a large bowl, beat the butter, brown sugar, and sugar until combined and creamy. 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 into the wet ingredients, then beat on low speed until combined. On low speed, beat the chocolate chips. Cover dough tightly and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
Once chilled, the dough will be slightly crumbly, but will come together when you work it with your hands. Roll about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes until barely golden brown around the edges.
Transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.