Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 2 tbsp mascarpone cheese, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsp whole milk
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 cups semisweet chocolate, chopped into pieces (about 10 oz)
  • flaky sea salt

Instruction

  • Using an electric mixer on medium speed, beat the butter, mascarpone cheese and sugars together, about 3-5 minutes. Add the milk and vanilla extract, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • In a medium bowl, mix together the flour, cornstarch, baking soda and salt.
  • With the mixer on low speed, slowly mix in the dry ingredients until just combined. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
  • Preheat oven to 375°F and line baking sheets with parchment paper.
  • Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
  • Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with some sea salt if desired.
  • Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.