Ingredients
Equipment
Method
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
- Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies. Roll into a ball, then shape the cookie dough so that it's taller than wide—almost like a cylinder. This helps the cookies bake up thicker. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Store tightly covered at room temperature for up to 1 week.
Notes
Chilling the dough for at least 2 hours is crucial for preventing overspreading and achieving the perfect texture. Shape the dough balls taller than wide for thicker cookies. The cookies continue to set as they cool, so don't overbake if centers look soft. Test baking soda by mixing with vinegar to ensure it's still active.