1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, melted
3/4 cup (150 grams) light brown sugar, loosely packed
1/2 cup (100 grams) granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup (180 grams) chocolate chips or chunks
- Whisk together the flour, baking soda, cornstarch and salt in a large bowl; set aside.
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Whisk in the egg then the egg yolk. Whisk in vanilla.
- Combine wet ingredients with dry ingredients and mix together with a large wooden spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. Cover the dough and chill for 2 hours or up to 3 days. Alternatively, you can chill just until the dough is firm enough to portion into dough balls (3 tablespoons each) then chill or freeze the dough balls.
- Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper. Place 8 balls of cookie dough onto each baking sheet. Bake the cookies for 11-12 minutes. Allow to cool on the cookie sheet for 10 minutes. If desired, press more chocolate chunks or chips on top of newly baked cookies while still warm. Allow to cool completely.