Instructions

Mixing by Hand (Preferred for Single Batches)

• In a bowl, whisk 280 g flour, 2 teaspoon cornstarch, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt. Set aside.
• In a large bowl, whisk 170 g melted butter, 165 g brown sugar, and 150 g granulated sugar until smooth and glossy.
• Whisk in 1 large egg, 1 egg yolk, and 2 teaspoon vanilla extract until fully emulsified.
• Add the dry ingredients and fold just until no dry flour remains.
• Fold in 260–300 g chocolate chips.
• Cover and refrigerate the dough for 30–60 minutes.

Using a Stand Mixer (Paddle Attachment)

• Add 170 g melted butter, 165 g brown sugar, and 150 g granulated sugar to the mixer bowl. Mix on low speed just until combined.
• Add 1 large egg, 1 egg yolk, and 2 teaspoon vanilla extract. Mix on low until emulsified.
• Add the flour mixture (280 g flour, 2 teaspoon cornstarch, ¾ teaspoon baking soda, ¾ teaspoon salt) all at once. Mix on low just until the flour disappears.
• Add 260–300 g chocolate chips and mix briefly to distribute.
• Cover and refrigerate the dough for 30–60 minutes.
• Do not use medium or high speed. Do not cream the butter and sugar.

Baking

• Preheat oven to 325°F (165°C).
• Scoop 45–55 g dough per cookie onto parchment-lined baking sheets, spacing well apart.
• Bake for 11–13 minutes, until edges are set and centers look pale and soft.
• Cool on the pan for 5 minutes, then transfer to a rack.