Ingredients
Method
- 1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- 3. Whisk in the egg, egg yolk, and vanilla extract until well combined.
- 4. Sprinkle the flour, baking soda, cornstarch, and salt over the wet mixture. Fold gently with a spatula until just a few streaks of flour remain.
- 5. Fold in the chopped chocolate until evenly distributed, being careful not to overmix.
- 6. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing 3 inches apart. Press a few extra chocolate pieces on top.
- 7. Bake for 10–11 minutes, until the edges are golden and set but the centers still look slightly underdone.
- 8. Let the cookies cool on the baking sheet for 5 minutes, then sprinkle with flaky sea salt if using and transfer to a wire rack to cool completely.
Notes
⦁ For thicker cookies, chill the shaped dough balls for 30 minutes before baking.
⦁ Store in an airtight container at room temperature for up to 5 days.
⦁ Dough can be frozen for up to 3 months; bake straight from frozen, adding 1–2 minutes to the bake time.
⦁ Store in an airtight container at room temperature for up to 5 days.
⦁ Dough can be frozen for up to 3 months; bake straight from frozen, adding 1–2 minutes to the bake time.