Ingredients:

  • 1 cup (225g) unsalted butter, melted and cooled for 5 minutes
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla bean paste or extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1.5 cups (250g) semi-sweet chocolate chips
  • 1 pinch flaky sea salt for finishing

Instructions:

  1. Preheat your oven to 350°F (175°C). This specific high temperature ensures the edges set before the dough spreads too thin, bypassing the need for chilling. Line two large baking sheets with parchment paper or silicone mats.
  2. In a large microwave-safe mixing bowl, combine the melted and slightly cooled butter with the dark brown sugar and granulated white sugar. Whisk vigorously for at least 1 minute until the mixture is fully emulsified and no longer looks oily.
  3. Add the whole egg, the additional egg yolk, and the vanilla bean paste to the butter-sugar mixture. Whisk until the batter is smooth and slightly lightened in color.
  4. Using a rubber spatula, gently fold in the all-purpose flour, cornstarch, baking soda, and sea salt. Mix only until a few streaks of flour remain; do not overwork the dough.
  5. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets, spaced 2 inches apart.
  7. Bake for 9-11 minutes. The cookies are done when the edges are a deep golden brown but the centers still look slightly soft and underbaked. Remove from the oven and immediately sprinkle with flaky sea salt if desired.
  8. Allow the cookies to cool on the baking sheet for at least 5 minutes to set before transferring to a wire rack.