Ingredients
Scale
- 2 3/4 cups (330g) all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter (room temperature)
- 1 1/4 cups (267g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups (255g) high quality semi-sweet chocolate chips, like Ghirdelli or Guittard
- 3.5-4 oz high quality milk or dark chocolate bar, like Ghirdelli, Guittard or Lindt (chopped or broken into small pieces)
- flaky sea salt
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt; set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract; beat for 30 seconds until combined.
- Gradually mix in the dry ingredients on low speed until just combined, then add chocolate chips and mix well.
- Portion the dough into 5.5 to 5.7 oz balls, rolling them slightly taller than wide.
- Chop the chocolate bar into small pieces and press some onto each dough ball along with extra chocolate chips.
- Place 2 cookies at a time on the baking sheet and bake for 15-18 minutes, pulling them out when slightly underdone in the center.
- Sprinkle with flaky sea salt and let cool completely on the baking sheet.
Notes
Ensure your butter is at room temperature for optimal mixing.
For best results, use high-quality chocolate for the best flavor.
Allow the cookies to rest on the baking sheet as they cool to achieve the perfect texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.