Ingredients:

  • 1 cup (226g) unsalted butter
  • 1 1/4 cups (250g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (13g) vanilla extract
  • 1 large egg (50g)
  • 1 large egg yolk (17g)
  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons (5g) cornstarch
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4.5g) sea salt
  • 1 1/2 cups (250g) semi-sweet chocolate chunks or chips

Instructions:

  1. Melt the 1 cup of unsalted butter in a saucepan over medium heat, whisking constantly until it foams and smells like toasted hazelnuts.
  2. Pour the hot butter into a large bowl and immediately whisk in the 1 1/4 cups dark brown sugar and 1/2 cup granulated sugar until no oily streaks remain.
  3. Let the mixture sit for 5 minutes. If the butter is too hot, it will scramble the eggs.
  4. Whisk in the 1 tablespoon vanilla, the whole egg, and the extra egg yolk until the mixture looks glossy and smooth.
  5. In a separate small bowl, briefly toss the 2 1/4 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon sea salt.
  6. Add the dry ingredients to the wet and use a spatula to fold until just a few streaks of flour remain.
  7. Fold in the 1 1/2 cups chocolate chunks until evenly distributed through the heavy dough.
  8. Use your scoop to form 18 balls. Chill these for 10 minutes in the freezer while the oven preheats to 350°F.
  9. Place balls 2 inches apart on a lined sheet and bake for 9-11 minutes until the edges are set and golden but the centers look slightly underdone.
  10. Leave the cookies on the hot baking sheet for 5-10 minutes until they firm up enough to move.