Ingredients:

  • 350g all-purpose flour
  • 15g cornstarch
  • 5g baking soda
  • 4g sea salt
  • 170g unsalted butter, softened to 65°F
  • 165g light brown sugar, packed
  • 100g granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 10ml pure vanilla extract
  • 340g semi-sweet chocolate chips

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt until well combined.
  2. Using a stand mixer with a paddle attachment, cream the softened butter, light brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale and aerated.
  3. Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium speed until fully emulsified, scraping down the sides of the bowl.
  4. Turn the mixer to low and gradually add the dry ingredients. Mix until just combined; do not overmix. Fold in the chocolate chips by hand.
  5. Using a 2-tablespoon cookie scoop, portion the dough into balls. Place on a tray, cover tightly, and refrigerate for 2 hours to prevent spreading.
  6. Preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone mats.
  7. Arrange the chilled dough balls 2 inches apart on the prepared sheets. Bake for 10 minutes, or until the edges are barely golden but the centers still look slightly underdone.
  8. Allow cookies to cool on the baking sheet for 5 minutes to set before moving to a wire rack.