Ingredients:

  • 1 cup (227g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 tbsp vanilla extract
  • 2 tsp fine sea salt
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 1/2 cups (250g) semi-sweet chocolate chips

Instructions:

  1. Brown the butter. Melt 1 cup unsalted butter in a saucepan over medium heat. whisk constantly as it foams until golden brown bits appear and it smells nutty. Note: This usually takes 5-8 minutes.
  2. Combine the sugars. Immediately pour the hot butter into a large mixing bowl and add both the dark brown and granulated sugars. Whisk vigorously for 2 minutes until the mixture looks like grainy caramel.
  3. Add the liquids. Whisk in the egg, the extra egg yolk, and the vanilla extract. Continue whisking until the mixture lightens in color and becomes glossy.
  4. Whisk in the salt. Add the 2 teaspoons of fine sea salt now so it dissolves properly into the wet ingredients.
  5. Fold in dry ingredients. Sift in the flour, baking soda, and cornstarch. Use a spatula to fold gently until only a few white streaks remain. Note: Don't overwork the dough or it will get tough.
  6. Add the chocolate. Pour in the 1 1/2 cups of semi sweet chips and fold until they are evenly distributed through the dough.
  7. Portion the dough. Scoop 2 tablespoon portions of the dough and place them on a tray. You should get about 24 cookies.
  8. The flash chill. Place the tray in the freezer for 30 minutes. Do not skip this, as it prevents the cookies from spreading too thin.
  9. Prepare the oven. Preheat your oven to 350°F (175°C) while the dough chills.
  10. Bake to perfection. Space the dough balls 2 inches apart on lined sheets and bake for 10 minutes until the edges are dark but the centers still look soft. $img_2$