Chewy white chocolate chip and pumpkin seed cookies, full of buttery texture and flavor.

Stir together the flour, cornstarch, baking soda, and salt in a bowl and set aside.

In a separate large bowl, beat together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract.

Add the dry ingredients to the wet ingredients and mix them together into a shiny and soft dough.

Stir through the chocolate chips and pumpkin seeds. Cover the bowl and chill the dough in the refrigerator for at least 2 hours or overnight.

Once the dough has chilled, preheat the oven to 350°F (180°C) regular oven and line baking sheets with parchment paper

Roll cookie dough into balls (about 1-1½ Tablespoons of dough). Place the dough balls 3-4 inches apart on the baking sheets.

Bake the cookies for 11-13 minutes or until lightly browned around the edges with soft centers. 

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a rack to further cool.