Ingredients
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, light or dark
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1 egg , room temperature
- 1 egg yolk , room temperature
- 2 1/3 cups flour, all-purpose
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
Instructions
Instructions
- 1
In a large bowl, whisk together the butter and sugars.
- 2
Add in the vanilla extract, egg, and egg yolk.
- 3
In a medium bowl, whisk the flour, baking soda, cornstarch, and salt together.
- 4
Using a spatula, add the dry ingredients into the butter/egg mixture.
- 5
Stir in the chocolate chips.
- 6
Prepare 2 baking sheets with parchment paper or silicone mats.
- 7
Form 12 balls (6 on each tray).
- 8
Refrigerate for 1 hour.
- 9
Set oven to 325°.
- 10
Bake for 20-24 minutes making sure to rotate the trays halfway through baking.
- 11
Let the cookies cool for 5 minutes before transferring to a cooling rack.
Equipment
Notes
Notes
- I like to use dark brown sugar in this recipe because it gives it more sweetness.
- Do not skip the refrigeration. If you skip the refrigeration step they will be more flat and not perfectly round.
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