Ingredients
Method
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk melted butter with brown sugar and granulated sugar until smooth and lump-free. Add egg and egg yolk, whisking until combined. Stir in vanilla extract.
- Form the Dough: Pour wet ingredients into dry and stir until just combined. Fold in chocolate chips until evenly distributed.
- Chill the Dough: Cover tightly and refrigerate for at least 2 hours (up to 3 days) for best flavor and structure.
- Prepare for Baking: Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If dough is very cold, let sit 15 minutes before scooping.
- Scoop and Shape: Portion dough into 2–3 tablespoon-sized balls (50–60g each). Shape slightly taller than wide for thicker cookies.
- Bake the Cookies: Place dough balls 3 inches apart and bake 13–14 minutes, until edges are lightly browned and centers appear soft.
- Cool Properly: Let cookies cool on the pan for 10 minutes before transferring to a wire rack. Press a few extra chocolate chips into tops if desired.
Notes
For bakery-style cookies, always chill your dough for at least 2 hours and remove cookies from the oven when the centers still look slightly underbaked. Store cooled cookies in an airtight container with a slice of bread to keep them soft for days. Freeze dough balls for up to 3 months and bake from frozen, adding 2–3 minutes to bake time.