Chocolate chip cookies

Ingredients:

- 2 and 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips

Instructions:

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2. In a bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract until the mixture is thin.

3. Pour into dry ingredients and mix. The dough will be very soft, and thick, and appear greasy. Fold in the chocolate chips.

4. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.

5. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 160°C. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

6. Using a cookie scoop or Tablespoon measuring spoon, measure around 50g of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide. Repeat with the remaining dough. Place 8–9 balls of dough onto each cookie sheet.

7. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.