INGREDIENTS:
- 1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
- 1 ¼ cup brown sugar tightly packed (250g)
- 1/2 cup sugar (100g)
- 1 large egg + 1 yolks (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (350g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 bag semisweet chocolate chips
DIRECTIONS:
- Measuring ingredients by weight is recommended.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Melt butter slowly, trying to keep it from separating.
- Combine melted butter and sugars in a stand mixer bowl. Mix on medium speed until light in color and fluffy, this takes around 5 minutes.
- Whisk egg and yolk together in a small bowl, then add egg to stand mixer. Mix on medium-low speed until egg is fully incorporated.
- Add vanilla, mix until incorporated.
- On medium-low speed, gradually add flour mixture to wet ingredients — stir just until flour is absorbed.
- Stir in chocolate chips. Do not over work dough.
- Cover dough and chill in refrigerator for 30 minutes.
- Preheat oven to 350F
- Form 35 gram dough balls and place onto prepared cookie sheets, placing at least 2″ apart.
- Bake for 10-11 minutes — if the centers are still too soft, leave on hot cookie sheet for 1-2 minutes.
- Transfer cookies to cooling rack.