Ingredients
The following ingredients have 4 Servings
- ¾ cup butter ( - melted and slightly cooled)
- ¾ cup brown sugar ( - firmly packed)
- ½ cup granulated sugar
- 1 large egg ( - room temperature)
- 1 egg YOLK ( - room temperature)
- 1 tbsp pure vanilla extract
- 2¼ cups all-purpose flour ( - lightly fluffed and gently scooped and leveled)
- 1 tsp baking soda
- 1½ tsp cornstarch
- ½ tsp table salt
- 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips ( + more for the tops of the cookies)
Instruction
- In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar and whisk to combine and no dry sugar remains.
- Whisk in the egg, egg yolk and vanilla until just combined.
- Add the flour, baking soda, cornstarch and salt and fold in with a rubber spatula.
- Fold in the chocolate chips.
- Cover and refrigerate overnight. (min 3 hours - up to 4 days)
- Once the dough is chilled, preheat the oven to 325 degrees.
- Line baking sheets with parchment - set aside.
- Scoop the cold dough into 3 tablespoon-sized balls and roll between your hands to smooth. The dough will be firm and crumble a little but should pull together with the warmth of your hands. Make the dough lightly taller and oblong, rather than round.
- Place the dough on the prepared baking sheets, making sure the dough is standing on end so they look tall. This will help the cookies to bake thick.
- You can press more chocolate chips around the outside of the dough before baking.
- Bake for 14-16 minutes for cookies with 3 tbsp of dough. If making a bit smaller with 2 tbsp of dough - bake 12-13 minutes. They will look underbaked.
- Let the cookies cool on the baking sheet for about 10-12 minutes.
- Transfer to a cooling rack to cool completely before transferring to an airtight container.
