Instructions: 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

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