Sort ingredients
timbosman99
QR Code
Listen
Pdf
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 170. Line large baking sheets with parchment paper
Using a icecream scoop 50 gram balls.
Bake the cookies for 16 minutes or until the edges are very lightly browned and hardened. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes and in the fridge after.