Ingredients
Equipment
Method
Mix the Dough
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Whisk in the egg, egg yolk, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and fold with a silicone spatula just until no dry streaks remain. Fold in the chocolate chips.
Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. Chilling keeps the cookies thick and improves the flavor.
Bake the Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions and place them at least 2 inches apart. Press a few extra chocolate chips into the tops if desired.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are lightly golden but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
Nutrition
Notes
Measure the flour by spooning it into the measuring cup and leveling the top. Too much flour can make the cookies dry.
Let the melted butter cool before mixing so it does not melt the sugar or warm the dough excessively.
Do not skip the chilling time. Warm dough spreads more during baking.
The cookies continue setting on the hot baking sheet, so remove them when the centers still look soft.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies or portioned dough for up to 3 months.
Estimated cost is approximately $7 total, or about $0.29 per cookie. Prices vary by location, store, sales, and ingredient brands.
