Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 4 oz (113g) dark chocolate bar (60% cacao), roughly chopped

Instructions:

  1. The Emulsion Phase: In a large mixing bowl, whisk the melted butter, brown sugar, and granulated white sugar vigorously for approximately 2 minutes until the sugars partially dissolve.
  2. Add the room temperature egg, the extra egg yolk, and the vanilla extract. Whisk until the mixture becomes thick, glossy, and resembles caramel.
  3. In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, and fine sea salt.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  5. Fold in the semi-sweet chocolate chips and the chopped dark chocolate chunks until evenly distributed.
  6. Using a 2-tablespoon cookie scoop, portion the dough onto prepared baking sheets lined with parchment paper.
  7. Bake at 325°F (163°C) for 10 minutes or until the edges are lightly golden and the tops look soft.