Ingredients:

  • 225 g unsalted butter, softened until it dents slightly when pressed but still holds its shape
  • 160 g packed light brown sugar (¾ cup)
  • 100 g granulated sugar (½ cup)
  • 50 g large egg, at room temperature (1 egg)
  • 17 g large egg yolk, at room temperature (1 yolk)
  • 10 ml pure vanilla extract (2 tsp)
  • 20 g light molasses (1 tbsp), optional
  • 280 g all-purpose flour (2¼ cups), spooned into the cup and leveled
  • 3 g cornstarch (1 tsp)
  • 5 g baking soda (1 tsp)
  • 6 g fine salt (1 tsp)
  • 340 g semi-sweet chocolate chips (2 cups), or a chopped chocolate bar
  • 1 g flaky sea salt for finishing (¼ tsp), optional

Instructions:

  1. Preheat the oven to 180°C (350°F) with a rack in the middle.
  2. In a small bowl, whisk together the flour, cornstarch, baking soda, and fine salt. Set aside.
  3. In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until smooth and creamy.
  4. Beat in the egg, egg yolk, vanilla extract, and molasses until fully combined.
  5. Add the flour mixture and mix on low until just combined. Do not overmix; no dry flour should remain.
  6. Fold in the chocolate chips with a rubber spatula.
  7. Cover the dough and refrigerate for 1 hour (30 minutes minimum) until firm.
  8. Line two rimmed baking sheets with parchment paper or silicone baking mats.
  9. Scoop the chilled dough with a two-tablespoon cookie scoop into balls, placing them on the sheets spaced apart. Sprinkle each cookie with a pinch of flaky sea salt, if using.
  10. Bake for 10 to 12 minutes per batch, until the edges are set and golden. Bake both batches for about 24 minutes total.
  11. Let the cookies cool on the sheet until firm enough to move, then transfer them to a wire cooling rack.