Directions
- 1In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
- 2In a stand mixer (or electric hand mixer), cream together melted butter, granulated sugar, brown sugar, one whole egg, and one egg yolk until well combined.
- 3Slowly add the dry ingredients to the wet ingredients, about a third at a time, mixing on low speed until a dough forms.
- 4Add chocolate chips and fold them into the dough using a spatula or a large wooden spoon.
- 5Refrigerate the cookie dough for 1-2 hours.
- 6Preheat oven to 375°F.
- 7Scoop 3 tablespoons of cookie dough per cookie onto a baking sheet lined with parchment paper. Do not flatten.
- 8Bake for 11-13 minutes.
- 9Sprinkle with coarse sea salt while still warm.
- 10Let cookies cool on the baking sheet before serving.
Ingredients
- 2.25 cups flour
- 1 teaspoon baking soda
- 1.5 teaspoons cornstarch
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, melted
- 0.5 cup granulated sugar
- 0.75 cup light brown sugar, lightly packed
- 1 large egg
- 1 egg yolk
- 2.5 teaspoons vanilla extract
- 1 cup 60% Ghirardelli chocolate chips
- 1 teaspoon sea salt flakes
Equipment
whiskstand mixer with paddle attachmentspatulaice cream scoopbaking sheetparchment paper
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