Ingredients:

  • 325g All-purpose flour
  • 10g Cornstarch
  • 5g Baking soda
  • 6g Sea salt
  • 170g Unsalted butter, melted and slightly cooled
  • 200g Dark brown sugar, packed
  • 100g Granulated white sugar
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 10ml Pure vanilla extract
  • 340g Semi-sweet chocolate chips
  • 1g Flaky sea salt for finishing

Instructions:

  1. Preheat the oven. Set your temperature to 325°F (165°C).
  2. Whisk dry ingredients. Combine 325g flour, 10g cornstarch, 5g baking soda, and 6g sea salt in a medium bowl until uniformly blended.
  3. Melt and cool butter. Heat 170g butter until liquid, then let it sit for 5 minutes.
  4. Emulsify sugars and fats. Combine the melted butter with 200g dark brown sugar and 100g granulated sugar. Whisk until the mixture looks like wet sand.
  5. Add binding agents. Incorporate the large egg, the extra yolk, and 10ml vanilla. Beat until the color lightens slightly and the texture is glossy.
  6. Fold in dry base. Add the flour mixture slowly. Mix until no white streaks are visible, but do not overwork the dough.
  7. Incorporate chocolate. Fold in the 340g of semi sweet chips using a spatula.
  8. Portion the dough. Scoop roughly 3 tablespoon sized balls (about 50-60g each).
  9. Execute the bake. Place on a parchment lined sheet and bake for 10 minutes until the edges are just barely tanned and the centers look slightly underdone.
  10. Apply finishing salt. Sprinkle the 1g of flaky sea salt over the warm cookies while the chocolate is still glistening.