Summary

Instructions

1. 1

   Melt the butter and let it cool for 5 minutes.

2. 2

   In a bowl, whisk together the dry ingredients: flour, baking soda, cornstarch, and salt.

3. 3

   In a separate bowl, mix the melted butter with the brown sugar and granulated sugar until combined. Whisk in the egg, the extra egg yolk, and vanilla.

4. 4

   Combine the wet and dry ingredients to form a soft, slick dough. Fold in the chocolate chips (if they don’t stick at first because the dough is slick, keep stirring until it comes together).

5. 5

   Cover and chill the dough for at least 2–3 hours (or up to 3 days) for thicker cookies.

6. 6

   If the chilled dough is very firm, let it sit at room temperature for about 15 minutes. Line baking sheets with silicone baking mats or parchment.

7. 7

   Scoop dough into tall, textured balls: about 3 tablespoons for XL cookies or 2 heaping tablespoons (about 50g) for medium-large cookies. Shape into lumpy, taller-than-wide mounds for bakery-style thickness.

8. 8

   Bake until edges are set and centers still look soft. If cookies spread too much, use a spoon to gently reshape the edges while warm.

9. 9

   Cool on the baking sheet briefly, then transfer to a wire rack to finish cooling.