Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 tablespoon (8g) cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl until no lumps remain and the mixture resembles wet sand. Whisk in the whole egg, extra egg yolk, and vanilla extract until the mixture is glossy and smooth.
  2. Sift the all-purpose flour, cornstarch, baking soda, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the dough until just a few streaks of flour remain, being careful not to over-mix.
  3. Add the semi-sweet chocolate chips and fold them in gently until evenly distributed. If the dough feels oily or too warm, let it rest at room temperature for 5 minutes.
  4. Scoop 3-tablespoon mounds of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart. Bake at 325°F (163°C) for 9–11 minutes until edges are barely golden but centers still look slightly soft.