Ingredients

The following ingredients have 2 Servings
  • 14.42 ounces all-purpose flour ((408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10% protein) flour)
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 7.62 ounces light brown sugar ((216g or about 1 cup + 2 tablespoons))
  • 5.93 ounces granulated sugar ((168g or 3/4cup + 2 tablespoons))
  • 1 cup unsalted butter (melted & cooled (2 sticks) )
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 12 ounces chocolate chips

Instruction

  • In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
  • In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
  • Beat flour mixture into wet mixture until combined. Stir in chocolate chips. Drop dough (or use ice cream scoop) in 2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper).
  • Cover cookie dough balls with plastic wrap and refrigerate dough for at least a few hours but better overnight or up to a few days. Or do not cover dough and place dough balls in freezer for a few hours until dough is hard then place balls in resealable bags and back in freezer.
  • Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 15-18 minutes or until golden brown and look slightly undercooked (about 17-22 minutes for frozen dough), turning pans halfway through baking. Cool cookies on wire racks.