- 2 3/ 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 sticks unsalted butter
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup brown sugar
- 1/ 2 cup granulated sugar
- 2 1/ 2 cups chocolate, chopped, or chocolate chips
In a medium bowl, whisk together flour, salt, baking soda, and corn starch. Set aside.
Add butter to a large saucepot and melt over medium heat. Once butter melts, continue to stir over low-medium heat. The butter will eventually start to foam--keep stirring to make sure it doesn't burn on the bottom of the pot. Keep on the heat until butter smells nutty and turns golden brown. Transfer to a large heat-proof bowl (browned milk solids included!) and stir in 2 tablespoons water. Let cool 5-10 minutes, then add granulated and brown sugars to butter.
Whisk thoroughly until light, smooth, and no clumps of sugar remain. Add egg, yolk, and vanilla to butter mixture. Whisk until smooth.
Add dry ingredients all at once and fold together until no dry streaks remain. Fold in chocolate. You can use any variety you like--I prefer to use a mix of different types (milk, dark, semi-sweet). Cover dough with plastic wrap and chill at least an hour.
When you're ready to bake, preheat oven to 350ºF. Scoop dough into 2 tablespoon-size balls and place at least 2" apart on a parchment-lined sheet pan. You can make cookies larger using a 1/4-1/3 cup measuring cup– just be sure to add a few minutes to the baking time. Bake for 9-11 minutes until edges are golden brown and the middle still looks soft.
Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.